*  Exported from  MasterCook  *
 
                             CONCORD GRAPE PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Recipe pie crust
                         -(your choice),
                         - enough for
    2                    -9″ crusts)
    3       lb           Concord grapes -- washed
      3/4   c            Sugar
    1                    Lemon -- zest and juice
    3       tb           Flour
    1                    Egg yolk (optional)
 
   PREHEAT OVEN TO 400F. Make the crust, line a pan and
   roll out the 2nd crust. Refrigerate both while you
   make the filling. If you have the larger amount of
   grapes, use a deeper pie tin. Slip the grapes from
   their skins, working directly into a sauce pan. Put
   the skins into a bowl. Cook the grapes until they turn
   whitish and the seeds are loosened, about 3 minutes.
   Pass them through a food mill to get rid of the seeds,
   working directly into the bowl with the skins. Stir in
   the lower amount of sugar, the lemon zest and the
   flour. Taste and if more sugar is needed, add the
   rest. Add the lemon juice, to taste. Let cook for 15
   minutes. Pour the filling into the shell and cover
   with the 2nd crust. Crimp the edges together well so
   that the juice doesn't leak out. For a more golden
   crust, brush the top with a little beaten egg yolk.
   With the tip of a knife, etch a decorative design over
   the top. Or cut some grape leaves out of the scraps of
   dough and fasten them to the crust with a little egg
   yolk or water. Bake for 10 minutes in the lower 3rd of
   the oven then reduce heat to 350F. Bake another 35
   minutes or until the crust is nicely browned. Cool
   before serving.
  
 
 
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