- 5-6 cups concord grapes
- 31/2 tablespoons quick cooking tapioca
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons butter
- Your favorite pie crust recipe for 2 crust pie
- Preheat oven 425 degrees
- Slip skins from grapes, place skins in small bowl. In saucepan over high heat, heat grape pulp to boiling, stirring, reduce heat to low & simmer till seed come loose 5- 10 minutes.
- Press pulp thru sieve to remove seeds. Mix grape skins, sugar, tapioca, lemon juice & zest into seedless pulp. Prepare pie crust, pour mixture into crust, pat with butter, top with pie crust. Bake 25- 30 minutes or until golden brown
Note: This pie is especially wonderful in fall when the concord grapes are at their peak. My friend Dona came for a visit and was talking about the beautiful grapes she saw at our local market. Before you knew we found a recipe online and we were making this pie for dinner. After she went back home she promised to send her recipe which was even better than the one we made that night. She painstakingly squeezed out all the seeds from the grapes. It was a bit tedious but the pie was so worth it.