Concord Grape Pie With Walnuts And Orange Zest

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   You have begun a journey. Invite a friend or put on a record or audiobook. At the very least, turn on NPR.

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   Slip the grapes out of their skins one by one. Wear gloves if you don't want people to think you have cyanotic fingers. Heat the grapes until they simmer and the seeds start to float out. Use a sieve or food mill to separate out the seeds. You can also seed each grape individually. I think it tastes I best this way, but only do it if you are deeply committed to the person you are making the pie for (e.g., I do this for my husband).

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   Add the pulp to the skins. Stir in sugar, orange juice and zest.

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   Preheat the oven to 400. Line the pie tin with the bottom crust. Use a fork to puncture the bottom of the crust all over. Carefully distribute the walnuts over the bottom crust. It will remind you of grape conserve.

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   Pour in the filling, being careful not to disturb the walnuts. Cover with the top crust. Consider making a lattice, since the dark filling will look beautiful in contrast with the lattice. You have already done so much, what is 5 more minutes? If you are going with a simple top crust, float it (make it slightly smaller than the diameter of the top of the pie) so that the filling can peek out. Brush the lattice or top crust with an egg yolk wash (you've already done so much ... it will look prettier). Add sesame seeds to the crust over the egg wash, the egg wash will hold them on and they add a nice nutty flavor.

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   Bake for 10 minutes, then lower heat to 350 and bake for another 35 minutes. Have a glass of wine while the pie is baking and serve after it cools with strong coffee. Your pie will be remembered forever.

* Per serving · 4 servings · Values may vary.

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