Finger Lakes Grape Pie
My dad loved this pie. Sometimes he would use the frapes from his own arbor, which were rich concord grapes. Of course, living near the Finger Lakes region, my parents visited the home of the pie and that added to the value of the recipe. It also freezes well. I often found it a bit sour for me.
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Servings: 8
Calories: 280kcal
Ingredients
- 1 Dough for a two-crust pie
- 5 cups Concord grapes
- 1/3 cup sugar plus 2 T
- 2/3 cups flour
- 1 tablespoon lemon juice
- 1 tablespoon orange zest or minced orange rind
- 1 tablespoon butter melted
Instructions
- Wash and drain grapes. Heat oven to 425°.
- Remove and reserve skins. Simmer pulp for 5 minutes. Process grape skins with a few short pulses.
- While hot, press pulp through a sieve to remove seeds.
- Combine strained pulp with skins. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Combine sugar and flour and orange zest; add to grapes. Blend in lemon juice and butter.
- Pour into a 9-inch pie crust. Cover with top crust and slash with your own design. Place pan on a baking sheet in the oven
- Bake at 425° for 10 minutes, then reduce temperature to 350° and bake for 30 to 40 minutes until crust browns.
Notes
a)1 tsp. grated orange rind adds zest to grape pies.
b)Recipe calls for 3 cups; we use 3 1/2 to 4 1/2 cups.
Nutrition
Calories: 280kcal | Carbohydrates: 54g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 102mg | Potassium: 309mg | Fiber: 2g | Sugar: 32g | Vitamin A: 145IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg