I’ve gotten so many hits on Concord Grapes that I went to another source who has sent me a book about them and makes her own version. She is my grade school music teacher, Sallie P. We got in touch a few years ago at a reception. Definitely a musically, educationally and culinarily talented family. What was that song, I Love to To Go a’Wandering… I learned in third grade? My sister played the baby in a college opera production of Madame Butterfly where Sallie’s husband sang the lead. And I’ll never forget our class performance of Fly Me To The Moon. I have known this family all my life and it’s so good to be back in touch as we moved away when I was twelve. Thank you, Ms. Sallie, for this recipe.
Greetings Dee,
Over the years I have heard so many people cast off the idea of grape pie as unappealing only to realize that almost anyone who enjoys cherry pie will like grape also. It became a favorite in our family and served as a hospitality gesture to newcomers to Fredonia. My North Carolina sister, a caterer for many years, surprised and pleased clients often with a pie they had never heard of. Freezing the prepared filling made it possible.
My recipe is very conventional with a slight twist:
3 c. Concord grapes
1 c. sugar
3 tblspn. flour (I prefer tapioca)
Dash salt
1/2 tsp lemon zest (I add a touch of nutmeg also)
Pastry for bottom and lattice crust
Butter to dot filling
Slip skins from grapes, bring pulp and seeds to a full boil, press through sieve to remove seeds; return skins to pulp in mixing bowl. Mix sugar, flour (or tapioca),salt, zest and nutmeg, add to grapes. Makes 9 inch pie. Bake at 400 degrees for 40-50 minutes. Enjoy!
Happy Fall, Sallie
Cheers, y’all, Dee
Cooking with Dee 