Description
I’ve seen other recipes where you have to slip the grapes out of the skins before adding them into the pie filling. Too much hassle for me. Not only is the assembly of this pie easy, the crust is really simple too. This pie uses seedless Concord grapes (and they must be seedless), but you leave them whole. People often think it’s a blueberry pie instead of grape!
Ingredients
- FOR THE CRUST:
- ¾ cups Butter Or Margarine, Softened
- ⅓ cups Icing Sugar
- 1-⅔ cup Flour
- FOR THE FILLING:
- 4 cups Seedless Concord Grapes (washed And Stems Removed)
- ½ cups Sugar
- ¼ cups Flour
- 1 Tablespoon Lemon Juice
- ¼ teaspoons Salt
Preparation
For the crust:
1. Preheat oven to 350 F. Grease a deep 9-inch pie pan.
2. In a bowl blend together all the crust ingredients and press the mixture into the pie pan. Prick the crust all over with a fork. This helps steam escape and prevents the crust from rising and becoming too fluffy.
3. Bake for 15-20 minutes (this helps get the crust precooked, preventing it from becoming soggy later). Remove from oven and set aside. Set oven to 375 F.
For the filling:
1. While the crust is baking, gently toss together the whole seedless Concord grapes, sugar, flour, lemon juice and salt.
2. Pour the fruit mixture into the crust and spread it in an even layer.
3. Bake for 50 minutes. Towards the end of the bake time, you might need to loosely tent the pie with aluminum foil to prevent the crust from becoming too brown. Remove from oven when done.
4. Cool then serve!
