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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 30 |
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This recipe is from Red Jacket Orchards owner Marilyn Nicholson...so easy and delicious. Ingredients:
4 cups stemmed and washed concord grapes |
3/4 cup sugar |
1 1/2 tablespoons lemon juice |
1 teaspoon quick-cooking tapioca |
1 (9 inch) pastry dough, plus extra for lattice topping |
Directions:
1. Slip grape pulp from skins into a bowl and reserve the skins.
2. Cook pulp until the seeds loosen slightly, thn press through a collander or food mill to remove seeds.
3. Combine the resulting pulp with the skins, sugar, juice and tapioca.
4. Fill the pie shell and cover with lattice pastry.
5. Bake for 10 minutes at 450 degrees, then lower to 350 degrees and bake 20 minutes more.
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