Concord Grape Pie III You Have To Try

Friday, January 14, 2011

Concord Grape Pie III

"This is considered one of my favourite pies my mother used to make as a minimum 50 years ago. I actually have 6 quarts of fruit in the freezer for this iciness!"

Ingredients :

four cups Concord grapes
1 cup white sugar
1/4 cup all-cause flour
1 tablespoon lemon juice
1 recipe pastry for a 9-inch double-crust pie

Instructions :

Prep : 1H	Cook : 8M	Ready in : 1H50M

Preheat oven to 375 ranges F (190 stages C). Place a foil-lined sheet pan on a decrease oven rack.
Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
Cook the pulp in a saucepan over medium-low warmth, stirring regularly, until the seeds are starting to pop out.
Strain the pulp into the skins, the usage of a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
Fit pastry right into a 9-inch pie pan. Pour filling into crust. Use ultimate pastry to make a lattice pinnacle.
Bake inside the preheated oven at the sheet pan for approximately 50 minutes, or till the crust is golden brown and filling is bubbly.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook it flippantly, and make smooth-up simpler.

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