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Grape Pie

You heard that correctly. Grape pie. I think it’s the best pie recipe of any pie I have ever made. I had never heard of or tasted grape pie until I moved to central Pennsylvania, but now it’s the pie my Greek family asks for at every gathering! You can process the concord grapes and freeze that mixture to make pies throughout the year, but most grocery stores do have concord grapes during the holiday season.

Serves 10-12


1 Never Fail Pie Crust Recipe

4 cups concord grapes

¾ cup evaporated sugar cane juice

1/3 cup all-purpose flour

¼ teaspoon salt

2 tablespoons melted butter

For the topping:

½ cup evaporated sugar cane juice

¼ cup butter

½ cup flour


Slip the skins from the grapes.  Set skins aside.

Bring pulp to a boil, reduce heat; simmer uncovered for 5 minutes.  Sieve to remove the seeds.  Add skins back to the strained pulp. (You can freeze this mixture at this point).

Mix sugar, flour, salt and melted butter in with the grape mixture.  Pour into the unbaked pie crust.

Bake at 400 degrees for 25 minutes.

Cut butter into flour and sugar until small crumbs form.  You can use a fork or your hand.  Sprinkle crumbs on pie and bake 15 more minutes.

Allow to cool completely before serving.

The post Grape Pie appeared first on The National Herald.

Source: The National Herald
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