1. Crust: Combine flour and salt, then cut in shortening and butter with pastry blender.
2. Add ice water to just hold dough together, then divide dough in half and roll out for top and bottom crusts.
3. Filling: Skin grapes by pinching skins and sliding insides into a bowl (keep skins separate and set aside.)
4. Put the grapes and seeds from the bowl into a large saucepan and cook over low heat, stirring, until seeds separate from pulp, then strain mixture to remove seeds and discard seeds.
5. Mix together the grape pulp, the juice, and skins with cornstarch and sugar.
6. Place this mixture in crust and top with another crust. Vent top crust by placing small holes in top.
7. Place a drip pan under pie pan in oven to catch any boil over.
8. Bake at 425 degrees for 15 minutes, then reduce heat to 325 degrees and cook for 10 more minutes or until crust is golden brown and juices are bubbly. Cool and serve alone or with ice cream.
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This is a pie that I don't often think to make. I don't know why because it is so delicious and 'old school' pie style! The sweet grapes cook up nicely and the skins are a fun, homey touch. Anyone who loves pie will get a big kick out of this slightly unusual, but easy, recipe.
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