Grape Hull Pie Recipes

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.

MUSCADINE PIE

Steps:

• For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
• Position oven rack to lowest setting, and preheat oven to 425°.
• For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
• Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
• On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Pour filling into prepared crust.
• Roll remaining dough into a 12-inch circle, and cut dough into 1½-inch-wide strips. Arrange strips in a lattice design over filling. Brush dough with cream, and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet.
• Bake for 20 minutes. Reduce oven to 375°, and bake until crust is golden brown and filling is bubbly, about 30 minutes more. Let cool on a wire rack for at least 45 minutes before serving. Serve with ice cream, if desired.

GRAPE HULL PIE

Steps:

• Preheat oven to 400 degrees. Separate grape pulps from skins, reserving each separately. Using a food processor or blender, roughly chop grape skins with a few short pulses, and set aside.
• Place grape pulp and liquid in a medium nonreactive saucepan, and bring to a simmer over low heat. Stir occasionally, uncovered, until pulps dissolve and seeds float free, about 10 minutes. Allow to cool slightly. Place a wire mesh strainer over a bowl, and strain grape mixture to remove seeds, stirring and pressing pulp through mesh; discard seeds.
• Combine pulp and reserved grape skins in a clean saucepan, and place over low heat. Simmer, uncovered, for 10 minutes or until skins soften, stirring occasionally. Add sugar, flour, lemon juice and orange zest, blending into grape mixture with a whisk.
• Pour mixture into pie shell. Slice butter into four pats and place on top of pie. Add top dough to pie, and crimp edges to seal. Cut three or four slits in top to vent. Place pan on a baking sheet in oven, and bake until golden brown, 35 to 40 minutes.

TASTY GRAPE PIE

Steps:

• Preheat the oven to 350°F.
• In a medium-sized saucepan, bring the grapes, sugar and water to a boil over high heat for 1 minute.
• Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.
• Add the butter.
• Pour the grape filling into the pie shell and top with the remaining pie crust.
• Carefully crimp the edges of the pie to seal. Prick the top crust with a fork.
• Bake for 50 minutes.