Pie recipe

Here is the recipe I used for the grape pie from Lisa's Kitchen at http://foodandspice.blogspot.com/2007/09/concord-grape-pie.htm

Concord Grape Pie

Concord Grape Pie

4 1/2 cups of Concord grapes (about 2 pounds)
1 cup of sugar
1/4 cup of flour
2 teaspoons of lemon juice
1/8 teaspoon of salt
1 unbaked 9 inch pastry shell

Streusel Topping

1/2 cup of oats
1/2 cup of packed brown sugar
1/4 cup of flour
1/4 cup of butter

Squeeze the end of each grape opposite the stem to separate the skins from the pulp. Set the skins aside in a medium-sized bowl. Put the pulp in a medium saucepan and bring to a boil. Boil, stirring constantly, for 1 minute. Press the boiled pulp through a strainer to remove the seeds. Add the seedless pulp to the bowl with the grape skins, along with the sugar, flour, lemon juice and salt. Stir well to combine. Transfer the mixture to the pastry shell.

To make the topping, combine the oats, brown sugar and flour. Cut in the butter with two knives or a pastry cutter until crumbly. Sprinkle the topping over the filling. Cover the edges of the crust with foil.

Bake in a preheated oven at 425 degrees for 15 minutes. Remove the foil, and continue to bake for another 20 minutes or so, or until golden brown. Cool on a wire rack before serving.

For the crust, I made a Flaky Butter Pie Crust. The key to a good pie crust is to ensure all of the ingredients are cold.

Flaky Butter Pastry Shell

1 cup of flour
1/4 teaspoon of salt
1/8 teaspoon of baking powder
1/2 cup of cold butter, cut into 8 pieces
3 - 4 tablespoons of ice water

In a medium-sized bowl, combine the flour, salt and baking powder. Cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces. Sprinkle 3 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add more of the ice water.

On a floured surface, roll the dough out into a flat circle shape with a floured rolling pin. Gently fold the rolled dough in half and transfer to the pie plate. Trim the dough and fold to make the crust edge. Crimp the edges.