Concord Grape Pie Recipe

Thanks to Marilyn at Simmer Till Done for suggesting we make a concord grape pie with our backyard-harvested grapes. I ended up making one with a streusel top and it was sublime! I used this version from Epicurean.com, making enough pie filling to put up for three future pies as well.

Unbaked 9" pie shell
4 1/2 c. Concord grapes
1 c. sugar
1/4 c. flour
2 tsp. lemon juice
1/8 tsp. salt
Oat Streusel

For Oat Streusel: Combine 1/2 c. quick-cooking rolled oats, 1/2 c. brown sugar, firmly packed, and 1/4 c. flour. Cut in 1/4 c. butter or regular margarine to distribute evenly.

Pie Directions:

Wash grapes and remove skins by pinching at the end opposite the stem. Reserve skins.

Place pulp in saucepan and bring to a boil; cook a few minutes until the pulp is soft. Put through strainer or food mill, while pulp is hot, to remove seeds.

Mix strained pulp with skins. Stir in sugar, flour, lemon juice and salt.

Place grape mixture in pastry-lined pie pan.

Sprinkle on Oat Streusel.

Bake in hot oven (425 degrees F.) 35 to 40 minutes. Note: You can bake filling between two crusts if you prefer pastry instead. Me, I love a good streusel topping.