Cins Grape Pieturned Out Great Finally Recipes

CONCORD GRAPE PIE

Steps:

• Preheat over to 400ºF.
• Gently squeeze the grapes so the pulp slips out of the skin into a medium saucepan. Separate the skins into a small bowl and set aside to use in pie filling.
• Bring pulp of grapes to a boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
• Remove from heat and immediately pour through mesh strainer fitted over a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with only the seeds, and you won't be able to get anymore pulp out. Discard seeds.
• Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, whisk in lemon juice, sugar, flour, and salt until smooth. Stir the reserved skins into the pulp mixture.
• Pour grape mixture into the unbaked pie shell and prepare the streusel topping. (11/3/2019 NOTE: Some readers have said the filling was too much for their pie. Either split between 2 pie shells or freeze half the filling for future use to not risk pie overflowing.) With a fork mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.
• Bake for 40-50 minutes or until crust is golden brown and grape filling is bubbly throughout. Cool for at least an hour before serving. Serve warm with ice cream or at room temperature. Store leftovers on counter, uncovered*.
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CIN'S GRAPE PIE...TURNED OUT GREAT (FINALLY)

Steps:

• 1. FIRST 4-INGREDIENTS INTO A MED. STEW POT AND BRING TO A BOIL. STIRRED IN 1 1/2-T MINUTE TAPIOCA, CONTINUING TO STIR OVER HEAT UNTIL IT STARTS TO THICKEN.
• 2. POUR INTO YOUR PIE SHELL AND TOPPED WITH ANOTHER PIE SHELL, CUTTING SLITS (or a circle) INTO THE TOP.
• 3. BRUSHED TOP WITH MELTED BUTTER AND SPRINKLED RAW-VANILLA-SUGAR ON TOP.
• 4. BAKED IN PRE-HEATED 400dF OVEN FOR 12 MINUTES, THEN REDUCED HEAT TO 350dF AND CONTINUED TO BAKE FOR ANOTHER 25 MINUTES.
• 5. REMOVED FROM OVEN AND MOVE TO COOLING RACK FOR ABOUT 15 MINUTES.
• 6. THEN DISH UP A COUPLE OF SERVINGS, TOP WITH VANILLA ICE CREAM AND ENJOY!!!
• 7. yummmO...WAS IT WORTH THE EFFORT, YES. A GREAT GRAPE PIE..this recipe makes 1-pie.

CONCORD GRAPE PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

GRAPE PIE

Steps:

• Preheat oven to 400°F.
• For filling, stir together grapes, brown sugar, flour, and grape juice; set aside.
• Line 9-inch pie plate with crust and crimp edges.
• Transfer filling into unbaked crust.
• Cover edge with foil; bake 25 minutes.
• Remove foil; bake 25-30 minutes more, or until filling is bubbly.
• Meanwhile, use a leaf cookie cutter to cut four leaves from the remaining pastry.
• Combine egg white and water.
• Brush leaf cut-outs with egg white mixture.
• Sprinkle with coarse sugar.
• Place cut-out on a cookie sheet and bake 7-8 minutes or until golden brown.
• Arrange leaf cut-outs on pie.

RIPE GRAPE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
• Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
• Bake at 425 degrees F (220 degrees C) for about 25 minutes.