My neighbor had a lot of concord grapes that she wasn’t able to use so I picked them before the birds got them and looked around to see what I could make. This is a little time consuming but easy and was such an unusual and great pie, I had to share it.
Ingredients:
- 1 Pie Crust (I use Pillsbury or make my own)
- 2 lbs. Concord Grapes, stemmed
- ¾ cup Sugar
- 2 tbsp. quick-cooking Tapioca
- 1 tbsp. unsalted Butter, cut into small pieces
Steps:
Preheat oven to 400 degrees.
For the filling: Slip pulp of each grape out of its skin into a medium saucepan, put skins into a large bowl, and set aside. (They slip out easily.) Cook pulp over medium heat to release the seeds, stirring often, until soft, 8–10 minutes, then strain the pulp into bowl with skins, pressing on solids with the back of a spoon.
Discard seeds. Set aside to cool completely, at least a few hours so the color of the skins permeates the pulp. Stir sugar and tapioca into grapes and set aside.
Put the pie crust in a 9 inch pie glass pie plate. I like mine to look rustic so I don’t trim the edges. Fill the crust with the grape mixture, dot the small pieces of butter on top and fold the edges of pie crust gently over the top.
Bake for 15 minutes then lower the temperature to 350 and bake for 20 minutes more or until the crust begins to brown and the juice begins to bubble. Remove from oven and let cool. Perfect as is or with some really good vanilla ice cream.