Recipes

[Beebee2]

I've posted this before because it is so good. I'm posting it now because it's the time of year when our little crop of Concord grapes is ready to be picked. This is a bit fiddly but more than worth the effort. It is really delicious. This recipe is a gift from our neighbors to the North in Canada.

It's one of those recipes that seems like a big deal the first time you make it, but once you get the hang of it, you wonder why it worried you the first time. (I had the same experience ironing my daughter's little rick-rack trimmed dress when she was a baby; it seemed like such a hassle the first time; the next time around I wondered what my problem had been.)

Concord Grape Pie or Ontario, Canada, Blue Grape Pie

9” pie shell, unbaked
5 c stemmed Ontario Concord blue grapes
2 t lemon juice
1 c white sugar
2 T cornstarch
1/4 t salt
1/3 c flour
2 T sugar
2 T butter

Preheat oven to 425 degrees F. Slip skins from grapes and reserve. Place pulp in saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Sieve to remove seeds; stir in skins. Add the lemon juice. Mix sugar, cornstarch and salt together, and stir into the hot grape mixture. Pour into unbaked pie shell.

Combine remaining ingredients. Sprinkle evenly over filling. Bake in preheated
oven for 15 minutes. Reduce heat to 350 degrees F and continue baking 25-30 minutes. Cool before serving to allow filling to set. If desired, freeze the prepared filling for a winter taste treat! Serves 6