Ingredients
Scale
- 5 1/2 cups ripe concord grapes
- 2/3 cup sugar
- 1/3 cup minute tapioca
- 1 Tbsp. fresh lemon juice
- 1 two-part pie crust
Instructions
- Rinse the grapes and pat them dry.
- Remove them from the stems and discard any that are green, hard, rotten or moldy.
- Pinch each grape into a small pot so the pulp pops out.
- Put the skins in a separate bowl.
- Bring the pulp to a rolling boil for about 5 minutes.
- Stir every few minutes while boiling to make sure it doesn’t burn.
- While the pulp is hot, remove the seeds by pressing the pulp through a sieve (using the back of a ladle) into the bowl of skins.
- In a small bowl combine the sugar with the tapioca then add it to the pulp mixture.
- Add the lemon juice.
- Stir and let rest for up to two hours.
- Prepare crust.
- Preheat oven to 425 degrees.
- Put the bottom crust into pie plate and fill with grape mixture.
- Cover the filling with top crust.
- Prick the top near the center 5 or 6 times with a knife to allow steam to escape.
- If you have a pie shield for the edges, now is the time to put it on.
- Place pie on the center rack.
- Put a piece of foil on the bottom rack to catch drips.
- Bake at 425 for 15 minutes, lower the temperature to 400 and bake for another 40 minutes (remembering to remove shield 15 minutes prior to end time).
- The crust will be golden brown and grape juice will appear through the cuts in the top crust.
- Let cool for 2 hours.