Grape Hull Pie Recipes

GRAPE HULL PIE

Steps:

• Preheat oven to 400 degrees. Separate grape pulps from skins, reserving each separately. Using a food processor or blender, roughly chop grape skins with a few short pulses, and set aside.
• Place grape pulp and liquid in a medium nonreactive saucepan, and bring to a simmer over low heat. Stir occasionally, uncovered, until pulps dissolve and seeds float free, about 10 minutes. Allow to cool slightly. Place a wire mesh strainer over a bowl, and strain grape mixture to remove seeds, stirring and pressing pulp through mesh; discard seeds.
• Combine pulp and reserved grape skins in a clean saucepan, and place over low heat. Simmer, uncovered, for 10 minutes or until skins soften, stirring occasionally. Add sugar, flour, lemon juice and orange zest, blending into grape mixture with a whisk.
• Pour mixture into pie shell. Slice butter into four pats and place on top of pie. Add top dough to pie, and crimp edges to seal. Cut three or four slits in top to vent. Place pan on a baking sheet in oven, and bake until golden brown, 35 to 40 minutes.

CONCORD GRAPE PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

TASTY GRAPE PIE

Steps:

• Preheat the oven to 350°F.
• In a medium-sized saucepan, bring the grapes, sugar and water to a boil over high heat for 1 minute.
• Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.
• Add the butter.
• Pour the grape filling into the pie shell and top with the remaining pie crust.
• Carefully crimp the edges of the pie to seal. Prick the top crust with a fork.
• Bake for 50 minutes.

RUBY GRAPE PIE

Steps:

• In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil. , Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.