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Grape Pie a la Mode

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Pie Filling:

  • 22 cups of Concord grapes, washed
  • 4 cups granulated sugar
  • 1/4 cup lemon juice (or 1 teaspoon citric acid)
  • 1 cup ClearJel starch (or another brand of the same type of starch)

Grape Pie:

  • 1 quart of grape pie filling
  • Pie pastry for a double crust
  • 1 egg, beaten
  • Raw sugar or granulated sugar for sprinkling over the crust (optional)
  • Scoops of Perry's Ice Cream - Vanilla


To Prepare and Can Grape Pie Filling:
  1. Working over two pots, take a grape in each hand and gently squeeze it over the first pot
  2. Deposit the grape skins in the second pot
  3. Continue until you have separated all of the grape pulps from the grape skins
  4. Place the pot with the grape pulps (do not add water!) over medium heat and bring to a boil, stirring frequently, allowing it to boil for 5 to 6 minutes
  5. Pour hot pulp through a colander, pressing to get as much pulp through as possible
  6. Pour the hot, sieved pulp over the reserved grape skins
  7. In a separate bowl, whisk together the sugar and ClearJel (and citric acid, if using.)
  8. Sprinkle over the grape pulp mixture and use a big whisk or sturdy spoon to mix in thoroughly
  9. Put the pot over medium heat, and bring to a boil, stirring constantly, until thick
  10. Into a quart jar, ladle in the hot pie filling leaving 1-inch of headspace
  11. Place the jars in a canning pot, ensure they are completely covered with water, bring to a boil and process for 30 minutes
  12. When the 30 minutes are up, turn off the heat, remove the canner lid and let the jars rest for 5 minutes before carefully transferring to a cooling rack or a towel on the counter
  13. Let cool, undisturbed, overnight before removing rings, wiping clean and labeling
  14. Store the jars in a cool, dark place for up to two years
To Make the Grape Pie:
  1. Preheat oven to 425°F
  2. Roll out half of the pie pastry and lay it gently in the pie plate so that it covers the whole plate and drapes a little outside of the top
  3. Pour the jar of grape pie filling into the crust and spread it with a spatula
  4. Roll out the second crust to just slightly larger than the circumference of the top of the pie plate
  5. Lay it on top of the pie filling and gather the excess pastry, folding it under to form a neat edge
  6. Crimp with a fork or whatever style you prefer, cut a few vent holes in whatever shapes you like
  7. Brush the pastry with the beaten egg and then sprinkle generously with the sugar, if using
  8. Bake for 15 minutes, then lower the temperature to 350°F and continue baking for another 30-40 minutes, or until the crust is deep brown and the filling is bubbly
  9. Cool completely
  10. Serve each slice of pie with a scoop of Vanilla on top.

Recipe and photo thanks to Foodie With The Family


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