Pie

We recently read the book PIE by Sarah Weeks. 

It was adorable.

One of beloved Aunt Polly's famous pies was a concord grape pie.

I had never heard of a grape pie, and to be honest, the idea of it was a little scary to me,

but we had picked an abundance of grapes so I got brave and gave it a try.

There was a recipe in the book, but I decided to go to pinterest to find one.

For my crust....for any crust, I always use the Simply Recipes, crust. 

It's amazing, by far my favorite.

So if you want to make this pie, you better go right now, 

and get some butter cubed up and in the freezer.

The insanely delicious pie recipe came from Happier then a Pig in the Mud

* 4 C concord grapes-makes about 1/2" deep filling when cooked
*up to 1 C sugar (to taste depending on how sweet your grapes are)
*1/4 C A/P flour
*1 Tblsp lemon juice
*Pie crust (see above)

Squeeze the pulp out of the skins into a saucepan. This is much easier then it sounds, just a little pinch and the pulp is out. Coralee and Haakon were great helpers, that's how easy it is. **SAVE THE SKINS**

Cook the pulp over medium heat, stirring, until the grapes breakdown and the seeds separate.

Squeeze the pulp through a sieve into the bowl with the skins, discard seeds.

Add sugar, flour and lemon juice to grapes, mix well. 

Pour into an unbaked 9" pie crust and add the top crust, I just cut out stars because I'm not good at making things pretty and 'presentable'. Go ahead and do your top however you like.

Bake at 375 degrees for about 50-60 minutes. Note: Mine didn't overflow, but the the author at 'Happer then a Pig in the Mud' said that hers did, and suggested placing a pan underneath to catch any drippings.

Enjoy!