Concord Grape Pie III

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined baking sheet on a lower oven rack to catch any drips. (5 minutes)

Recipe View 10 mins Wash and stem the Concord grapes. Separate the pulp from the skins: gently squeeze the pulp out of each grape into a saucepan, reserving the skins in a separate bowl. (10 minutes)

Recipe View 10 mins Place the saucepan with the grape pulp over medium-low heat. Cook, stirring frequently, until the seeds begin to separate from the pulp. This usually takes about 8-10 minutes. (10 minutes)

Recipe View 5 mins Strain the cooked pulp through a fine-mesh sieve into the bowl with the reserved grape skins. Use the back of a spoon to press the pulp and extract as much flavor as possible, leaving the seeds behind. (5 minutes)

Recipe View 2 mins Add the sugar, flour, and lemon juice to the grape mixture (pulp and skins). Stir well to combine, ensuring there are no lumps of flour. (2 minutes)

Recipe View 10 mins On a lightly floured surface, roll out half of the pie dough and carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. (10 minutes)

Recipe View 15 mins Pour the grape filling into the prepared pie crust. Roll out the remaining pie dough and cut into strips to create a lattice top, or use decorative cut-outs. Gently weave the lattice strips over the filling, and trim and crimp the edges to seal. (15 minutes)

Recipe View 1 hrs Bake in the preheated oven on the prepared baking sheet for approximately 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, tent the pie loosely with foil. (60 minutes)

Recipe View 2 hrs Remove from oven and let cool completely on a wire rack before serving. This allows the filling to set properly. (2 hours)