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Old 10-09-2003, 07:40 AM
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Location: Missouri
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Iso Grape Pie Recipe

"Can someone help? My husband has requested a grape pie! His mother used to make them from their grape arbor, but I am city born and never had such a thing... Does anyone have a TNT recipe they would be willing to share, so I can surprise my hubby for our anniversary with a grape pie - instead of a cake! Thanks for your help....."

Can you help this reader?
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Old 10-09-2003, 09:59 AM
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Here are 3 recipes.. they are all very similar... the one from All Recipes got 5 star reviews....

GRAPE PIE
HOME COMFORT COOKBOOK, Copyright 1938. By the Wrought Iron Range Co of St Louis, Missouri.


4 cups blue grapes 3/4 cup sugar
1 Tbsp quick cooking tapioca 1 1/2 tbsps lemon juice
1 tbsp grated orange rind, or 1/2 tbsp grated lemon rind

Stem grapes and slip pulp out of skins. Cook pulp, covered, until seeds loosen. Press it through a coarse sieve to remove seeds. Mix

strained pulp with skins, sugar, tapioca, lemon juice and rind.

Line a pie pan with pastry, fill with grape mixture. Cover with lattice or top crust. Bake in hot oven 10 minutes, then lower heat to moderate and bake until done- about 15 to 30 minutes longer.

~~~~
I love this pie -- tart and fantastic with
vanilla ice cream.

3 1/2 cups concord grapes
1 cup sugar
4 tablespoons flour
1 1/2 tablespoons butter, melted
1 tablespoon lemon juice

pastry for a nine inch crust

Wash, drain, and stem the grapes.
Remove skins and simmer pulp for 5 minutes
(do not add any water to the pulp). While
still hot, press pulp through a sieve to
remove the seeds.

Combine strained pulp with skins. Combine
sugar and flour and add grapes. Blend in
lemon juice and melted butter.

Pour into a nine inch pastry, and top with
strips of dough, or use crumbs instead (see
below). Bake at 425 for 10 minutes, then
reduce heat to 350 and cook for 30 minutes.

Crumbs: 3/4 c. flour; 1/2 c. sugar; 1/3 c.
melted butter. Rub together and top pie.
Bake a crumb topped pie at 350 for 40
minutes.

Oh -- and you can make extra filling and
freeze it for future use.
~~

Concord Grape Pie I
Good old fashioned pie...worth all the work. Makes 1 - 9
inch pie (8 servings).
Printed from Allrecipes, Submitted by Glenda
--------------------------------------------------------------------------------
1 recipe pastry for a 9 inch
double crust pie
5 cups Concord grapes
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 pinch salt
3/4 teaspoon lemon juice
1 1/2 tablespoons butter


Directions
1 Wash grapes, and remove the skins. Save the skins.
Place grape pulp in a large saucepan; mash a few at the
bottom to release their juice. Cook over medium low heat
until grapes come to a full boil. Remove pulp from heat,
and press through a food mill to remove seeds. Combine
pulp and skins in a large bowl. Stir in lemon juice.
2 In a separate bowl, mix sugar, flour, and salt. Stir
into grape mixture. Pour filling into pastry crust, and
dot with butter or margarine. Cover with second pastry
shell. Flute edges, and cut little slits in the top crust
for steam to escape.
3 Bake at 400 degrees F (205 degrees C) for 45 to 50
minutes, or until crust is brown and juice begins to bubble
through slits in top crust. Cool.
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Old 10-26-2003, 07:28 AM
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Location: Calgary, Alberta. Canada
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Blue grape pie

BLUE GRAPE PIE

5 cups concord grapes
1 cup sugar
1 Tblsp. lemon juice
2 Tblsp. cornstarch
1 Tblsp. butter, melted

Wash well, slip the skins from the grapes and reserve.
Simmer the pulp for 5 minutes, until the seeds loosen. Sieve to remove the
seeds.
Re-combine the pulp and skins.

Note: At this point I often put the pulp and skins into zip-lock sandwich
bags and freeze them so we can enjoy this pie any time throughout the
winter. To use, simply thaw and carry on...

Stir together pulp, skins, sugar, lemon juice, cornstarch and butter.
Let stand 15 minutes.

Turn into a pastry-lined 9-10" pie plate. Add top crust (or
crumble-topping).
Bake at 425* for 10 minutes.
Reduce heat to 350* and bake about 20 minutes longer.
Serve at room temperature but refrigerate any leftovers.

*GRAPE PIE*

4 cups blue grapes
3/4 cup sugar
1 Tbsp quick cooking tapioca1 1/2 tbsps lemon juice
1 tbsp grated orange rind, or 1/2 tbsp grated lemon rind

Stem grapes and slip pulp out of skins. Cook pulp, covered, until seeds loosen. Press it through a coarse sieve to remove seeds. Mix strained pulp with skins, sugar, tapioca, lemon juice and rind.

Line a pie pan with pastry, fill with grape mixture. Cover with lattice or top crust. Bake in hot oven 10 minutes, then lower heat to moderate and bake until done- about 15 to 30 minutes longer.
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Old 10-26-2003, 12:23 PM
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I searched and found this recipe:

http://www.recipelink.com/ch/1999/de...applehood.html

The Arbor Hill Winery in the Finger Lakes Region of New York State sells the Grape Pie Filling that they are famous for as well as the pies.

I’m sure if you search the Finger Lakes sites you will find more recipes.
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Old 10-29-2003, 08:33 AM
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Location: Taswell,Indiana
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blushing

GRAPE PIE
Make two crust pastry & line pie pan.
Remove & save skins from
5 1/3 cups concord grapes
Put pulp into saucepan without water & being to a rolling boil. While hot, rub skins through strainer to remove seeds. Mix strained pulp with skins.
Mix lightly through grapes
1 1/3 cups sugar
1/4 cup flour
Sprinkle with
1 1/4 tsp. lemon juice
1/4 tsp. salt
Pour grapes into pastry lined pan. Dot with
1 1/2 tbsp. butter
Cover with top crust which has slits cut in it. Bake until crust is browned & juice begins to bubble through slits in crust; about 35 to 45 minutes at 425 degrees. Serve cool or slightly warm, not hot.

A lot of work but an old fashioned good recipe!
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Old 08-01-2017, 09:37 PM
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Location: florida
Posts: 7,300
Good recipes for grapes from your garden pie


Now that I am growing grapes glad I found these articles on making pies.
Think it will also work on my figs that are small in a pie. Will have to try it out. The fruit always tastes sweeter after freezing.
________
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Old 08-25-2017, 04:48 AM
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Join Date: Jul 2002
Location: florida
Posts: 7,300
Southern Home Muscadine Grape vine in Florida


So happy to see how well my grape vine is doing. The heat does not seem to bother the leaves still very green and spreading unto porch screen to other bushes. Easy to control just keep clipping where I want it to grow. Finding ripe grapes that are so beautiful in color and taste. It is a joy to watch it grow. Will be making cuttings to share.
_________
Sueanne


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