Saturday Beefcake: We're No Angels. Peel us some grapes ....
Concord Grape PieJames Beard
American Cookery (1972)
“Many people like to serve this pie with cheese—aged cheddar or a less flavorful cheese, such as cream cheese, Monterey jack, or one of the milder imported cheeses.”
For one 9-inch covered pie
1 1/2 to 1 3/4 pounds Concord or other tart, slip-skin grapes (about 5 cups stemmed grapes)
1 cup sugar
4 to 6 tablespoons
all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 teaspoon allspice (optional)
Pastry for 9-inch covered pie
1 to 2 tablespoons butter
Preheat oven to 450˚F.
Slip the skins from the grapes and allow the pulp to fall into a 2-quart saucepan. Reserve the skins. Bring the pulp to a boil, remove from heat, and put through a sieve or colander or food mill to remove seeds. Let cool.
Combine the skins and pulp, sugar, flour, and salt. The amount of flour used will depend upon how firm you prefer your filling. Add spices, if you like. Stir to combine the ingredients well.
Roll out the bottom crust, fit without stretching into the pan, and trim the edge. Turn the filling into it, and dot with butter. Moisten the edge of the crust, put on the top pastry, crimp the edge, and cut steam vents. Bake the pie for 15 minutes, then reduce the temperature to 350˚F and continue baking for 25 minutes. Let cool on a rack. Serve warm or cold.
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