Saturday, June 7, 2014
NAPLES, NEW YORK AND GRAPE PIE RECIPE
IRENE BOUCHARD'S GRAPE PIE RECIPE
5 1/2 cups concord grapes, washed
1 cup sugar depending on the sweetness of the grapes
1 Tablespoon tapioca
1 pastry dough for 9 inch pie (double crust)
Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside.
Put the pulp without water into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes, put it through colander or food mill to remove seeds.
Pour the hot pulp over the skins and let the mixture sit for 5 hours (Irene said this colors the pulp and makes it pretty).
Add sugar and tapioca, then pour the mixture into the pie crust and dot with butter.
Put on the top crust (Irene used a "floating" top crust - a circle of dough slightly smaller than the top of the pie - because it is easier than crimping the top and the bottom together and it makes a pretty purple ring around the pie).
Bake at 400 degrees for 15 minutes.
Lower the temperature to 350 degrees and cook 20 minutes more until the crust is browned and the juice begins to bubble up.
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