Grape Pie
7 cups Concord grapes
3 teaspoons cornstarch
1 1/2 cups granulated sugar
3/4 teaspoon salt
Rind of 1 grated orange
Crusts for double-crust pie
Wash grapes and remove stems. Slip the pulp out of the skins and set skins aside.
In a saucepan, heat pulp to boiling; boil for 5 minutes, stirring
constantly. Allow to cool slightly, then rub pulp through a sieve to remove seeds and return to the pan.
Combine cornstarch, sugar, salt and orange rind with the pulp. Cook until thickened, stirring constantly.
Put the skins in a food processor and chop. Add to pulp. Cool.
Line a pie pan with crust. Turn in filling and top lattice style. Crimp and cut. Bake at 425 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake for 20 minutes.
7 cups Concord grapes
3 teaspoons cornstarch
1 1/2 cups granulated sugar
3/4 teaspoon salt
Rind of 1 grated orange
Crusts for double-crust pie
Wash grapes and remove stems. Slip the pulp out of the skins and set skins aside.
In a saucepan, heat pulp to boiling; boil for 5 minutes, stirring
constantly. Allow to cool slightly, then rub pulp through a sieve to remove seeds and return to the pan.
Combine cornstarch, sugar, salt and orange rind with the pulp. Cook until thickened, stirring constantly.
Put the skins in a food processor and chop. Add to pulp. Cool.
Line a pie pan with crust. Turn in filling and top lattice style. Crimp and cut. Bake at 425 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake for 20 minutes.
