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Add a photoServings: 8
Ingredients
- 1 x Recipe pie crust (your choice), sufficient for 2 -9" crusts)
- 3 lb Concord grapes, washed
- 3/4 c. Sugar
- 1 x Lemon, zest and juice
- 3 Tbsp. Flour
- 1 x Egg yolk (optional)
Directions
- PREHEAT OVEN TO 400F. Make the crust, line a pan and roll out the 2nd crust. Chill both while you make the filling. If you have the larger amount of grapes, use a deeper pie tin. Slip the grapes from their skins, working directly into a sauce pan. Put the skins into a bowl. Cook the grapes till they turn whitish and the seeds are loosened, about 3 min.
- Pass them through a food mill to get rid of the seeds, working directly into the bowl with the skins. Stir in the lower amount of sugar, the lemon zest and the flour. Taste and if more sugar is needed, add in the rest. Add in the lemon juice, to taste. Let cook for 15 min. Pour the filling into the shell and cover with the 2nd crust. Crimp the edges together well so which the juice doesn't leak out. For a more golden brown crust, brush the top with a little beaten egg yolk. With the tip of a knife, etch a decorative design over the top. Or possibly cut some grape leaves out of the scraps of dough and fasten them to the crust with a little egg yolk or possibly water. Bake for 10 min in the lower 3rd of the oven then reduce heat to 350F. Bake another 35 min or possibly till the crust is nicely browned. Cold before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 8 servings | |
| Calories 212 | |
| Calories from Fat 66 | 31% |
| Total Fat 7.33g | 9% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 117mg | 5% |
| Potassium 30mg | 1% |
| Total Carbs 35.97g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 18.84g | 13% |
| Protein 1.2g | 2% |
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