Peel Me a Grape

In the grocery store the other day, I was hit by a distinctive aroma as I passed the produce section. To my delight I saw a large display of concord grapes. While I mourn the end of summer, autumn does offer up persuasive apologies - many of which will soon be jammed in my fridge. Unlike their candy-sweet green or red cousins, concord grapes are dark purple sour balls bursting with tang. Although they are the classic grape for jams and jellies, being a contrary baker, I devote my share of the limited harvest to pies.

No mild-mannered pumpkin offering, this intense tart bites back. So if you like to end your meal with an eye-scrunching mouthful, carve out some kitchen time, roll up your sleeves and denude some grapes.

Pucker Up Concord Grape Pie
Printable recipe

Filling Ingredients

• 1 deep 9" uncooked pie shell
• 2 pounds concord grapes
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tbsp grated orange rind
• 1/2 cup sugar

Topping Ingredients

• 3/4 cup brown sugar, lightly packed
  
• 1/2 cup flour
• 1/4 cup butter

Instructions

1. Skin grapes and set skins aside. Bring pulp to a boil in a saucepan. Mash pulp occasionally with a potato masher to release the seeds, setting aside 1/3 cup of grape liquid. Strain remaining pulp through a wire colander to remove seeds. Add de-seeded pulp to skins and stir to mix thoroughly.
2. In a large bowl, mix cornstarch with the reserved grape liquid until smooth. Stir in lemon juice, zest, sugar and grape mixture.
3. In another bowl, mix brown sugar and flour. Cut in butter until mixture resembles crumbles.
4. Pour filling into pie crust. Sprinkle with topping.
5. Bake in preheated 400F oven for 35 minutes.
   
6. Cool before serving -- if you can wait that long.