minister of the Unitarian-Universalist congregation I went to. He likes to cook, is a good cook, and I knew that he and his wife would make very good use of the vegetables.
As a thank you, he made me a grape pie.
Now, I have to tell you that this pie is legendary. Ruth, the woman who introduced it to him, was a community fixture--everyone knew her, and those who never met her before she passed away certainly have heard a lot about her. She was one of those people who personified the town they lived in, became a quasi-institution. When she passed away, the church was overflowing with people who came to pay their respects.
She was also known for her grape pie.
This pie is delicious. If you like Concord grapes, you will love this pie. If you are not into Concord grapes, or kind of shrug at grapes, don't make it because, well, grape pie is not easy to make. You have to remove the skins from the grapes, which sounds like a pain (I haven't made this, so I'm assuming, but the good reverend had confirmed when I first learned of this pie that it is a fair amount of work). But if you enjoy them, and/or your family or friends do, it's well-worth it, especially if you know of where you can pick them fresh. (It's just as tasty with store-bought grapes.)
Ruth shared her recipe for the grape pie with the good reverend. The good reverend made the pie for me as a thank you and shared the recipe with me.
I had my parents over for dinner in the house I'm renting, and we had this for dessert. We very much enjoyed this!
Concord Grape Pie
6-plus cups Concord Grapes
1 cup sugar
1/4 cup flour
2 tsp. lemon juice
1/8 tsp. salt
Oat streusel* and one 9" pie shell or two 9" pie shells, depending upon what you prefer.
Wash grapes and remove from stem to measuring up. Remove skins by pinching grape at opposite stem. Reserve skins.
Place pulp in saucepan and bring to a boil; cook a few minutes until pulp is soft. Put through a straer or food mill while pulp is hot to remove the seeds. Mix strained pulp with skins. Stir in sugar, flour, lemon juice and salt. Place grape mixture in pastry lined pie pan. Sprinkle on Oat struesel or cover with second pie shell. Bake in a 425 degree oven for 35-40 minutes.
*To make Oat streusel, combine 1/2 cup quick cooking rolled oats, 1/2 cup brown sugar and 1/4 cup flour. Cut in 1/4 cup butter or margarine to distribute evenly.