CONCORD GRAPE PIE | |
Read more about it at www.cooks.com/rec/view/0,1837,157190-241204,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 3 1/2 c. Concord grapes
1 c. granulated sugar 4 tbsp. flour 1 1/2 tbsp. butter 1 tbsp. lemon juice 9 inch pie shell, (recipe follows) Streusel topping (recipe follows) Wash, drain and stem grapes. Remove skins and simmer pump for 5 minutes. DO NOT add any water to pulp. While hot, press pump through a sieve (or food mill) to remove seeds. Combine strained pulp with skins. Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pie shell and cover with streusel topping. Bake at 350 degrees for 40 minutes.
PIE SHELL:
2 c. flour
1 tsp. salt 3/4 c. shortening 5 tbsp. cold water Mix flour and salt in bowl. Cut in shortening with pastry blender until pea - sized chunks form. Sprinkle in water and mix until it will form a ball, DO NOT OVER MIX. Divide dough into 2 parts. Roll out thin onto floured surface or between wax paper. Press into pie plate.
Makes 2 crusts. STREUSEL TOPPING:
3/4 c. flour
1/2 c. granulate sugar 1/3 c. melted butter Send me a slice...
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Caleb and I are going to Ruby Tuesday. Stir and Olivia, you should come with us.
me too, it probably will take Stir a while to get here.
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