Pie Filling:
4 cups Concord Grapes
1 cup sugar
1/3 cup all purpose flour
1 tablespoon cornstarch
¼ teaspoon salt
1 tablespoon lemon juice
2 tablespoons melted butter
Crumb topping:
½ cup all purpose flour
½ cup sugar
¼ cup room temperature butter
With a pastry blender, cut butter into flour and sugar until well blended into crumbs
Slip skins from the grapes. Save the skins. Bring the grape pulp to a boil, reduce heat and simmer uncovered for 5 minutes. Sieve to remove seeds and then add the skins. Return to low heat. Add remaining ingredients and stir until completely blended. Pour into a 9” unbaked pie crust and bake at 400 degrees for 25 minutes. Cover with crumb topping, then bake another 15 minutes.
Recipe courtesy of Evelyn Deppen and Becky Miller
Photo from photos.com
