- 4 cups concord grapes
- 1 cup honey OR 3/4 cup sugar
- 3 Tbsp tapioca
- 1 Tbsp lemon juice
- 2 Tbsp butter
- Your Favorite Double Crust pie shell/recipe
About 2 hours before baking this Concord Grape Pie, slip skins from grapes, reserving skins.
In a medium saucepan over high heat, bring grape pulp to boiling, stirring occasionally. Reduce heat to low and simmer five minutes, stirring.
Press the pulp through a sieve into a medium bowl to remove seeds.
Add grape skins, honey, tapioca and lemon juice. Mix well. Let stand.
Preheat oven to 425 degrees. Roll out half of the pastry and use it to line a pie plate. Fill with grape mixture. Dot with butter. Prepare the top crust, making a decorative edge.
Bake 25 minutes or until golden. Serve warm or cold.
Recipe from Marceline A Newton - Richmond Times-Dispatch, by way of the Wenger Family