Grape Pie

1. 1

   Make pastry for a two-crust 9-inch pie; line pie pan with one crust.

2. 2

   Remove and save skins from the grapes.

3. 3

   Put pulp into a saucepan without water; bring to a rolling boil.

4. 4

   While hot, rub through strainer to remove seeds.

5. 5

   Mix strained pulp with skins. Mix lightly through grapes the sugar and flour.

6. 6

   Sprinkle with lemon juice and salt.

7. 7

   Pour grapes into pastry lined pie pan; dot with the butter.

8. 8

   Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble, at 425u00b0 for 35 to 45 minutes.

9. 9

   Serve cool or slightly warm, not hot.

No nutritional information available.

No additional tips available.