Concord Grape Pie

One of the very best old-fashioned recipes for summer is a Concord Grape Pie. Sweet and tart with the buttery crumb topping, it is so delicious, and the family gives it high reviews.
 

The pie is a labor of love-peeling each grape and straining out the seeds- but it is worth the effort.

Crumb topping all ready and into the oven it goes. 

Concord Grape Pie with Crumb Topping

Ingredients:

7-9-inch pie

1 1/2 pounds concord grapes

1/4 cup granualted sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 tablespoons butter, melted

2 tablespoons lemon juice

For crumb topping:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

unbaked 9-inch pie crust

Slip skins off of grapes, set aside skins. Bring grape pulp to a boil; reduce heat and simmer 5 minutes. Press through sieve to remove seeds. Add skins back to pulp.

Combine sugar, flour, salt, and lemon juice to grape mixture Pour into unbaked pie shell.

For topping: combine flour and sugar, mix well. Cut in the cold butter with a pastry cutter until forms coarse crumbs. Pour this crumb mixture over the pie. Bake in a 400°F oven for 40 minutes. I cover the edges of the pie with a silicone pie shield (as pictured below), bake 30 minutes, and then remove the shield and bake for 10 minutes more.

Recipe adapted from midcenturymenu.com

Silicone pie shield to keep the edges of the crust from burning. I place this on the pie, take it off ten minutes before the whole pie is done, and put it back in the oven. 

Blue & white so pretty on the table. 

I have been drying the strawflowers, so I have flowers for the winter table.

In Victory,

Sherry