Concord Grape Pie; pie

Ingredients

Some friends spent some time in the northeast and loved this pie!  She shared this recipe, but we weren’t to fond of it

6 cups Concord grapes (about 2 pou nds or 2 quarts)

2 Tablespoons instant tapioca

2/3 cup sugar

Your choice of pie crust

1. Wash the grapes.

2.  Slip the skin off the grapes.. Gently squeeze the grapes until the green pulp pops our and separates from the skin.  Put the pulp in a sauce pan andthe grapes skins in a separate bowl.

3.  Place the saucepan with the pulp on medium heat and bring to boiling.  Cook, stirring occasionally, for             Minutes.  The pulp should break down and the seeds should start floating to the top.

4.  Put the boiled pulp through a colander too remove seeds ( or use a nut bag or cheesecloth) Put the pulp in the same bowl as the grape skins.

5.  Add the tapioca and sugar to the bowl of grape skins and grape pulp and stir well.

6.  Refrigerate the mixture for at least an hour to allow it to gel.

7.  Preheat oven to 400 degrees

8.  Fill pie crust top with a floating crust or late evening or cut vent hoes

9.  If you like brush pie crust with an egg wash 

10.  Put a cookie sheet under the pie in the oven because filling tends to bubble over the edges of the pie plate.

11.  Bake at 400 for 15 minutes then check the edges and cover them with a pie shield or foil if they are brown.  Continue to bake until the middle of the crust in light brown about 30 minutes