Pies:

Concord Grape Pie

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Note: Concord grapes are only available in September. You need to make and freeze your pies at that time.

Ingredients

4 cups Concord grapes
1 cup sugar
1/4 cup instant tapioca
1 tablespoon lemon juice
1-1/2 tablespoons melted margarine
9-inch unbaked pie shell
Crumb topping:
1/2 cup flour
1/4 cup sugar
1/3 cup margarine'

Instructions

Slip skins from grapes, setting skins aside. Bring pulp to a boil, reduce heat, simmer five minutes or so. Press through sieve to remove seeds. Stir in skins, sugar, tapioca, lemon juice and melted margarine. Pour into unbaked pie shell. To make crumb topping, cut margarine into sugar and flour, with a table knife or pastry blender, until size of small peas. Sprinkle atop grape mixture and bake about 40 minutes in pre-heated 400-degree oven. Lay a sheet of foil on the shelf beneath the pie, because it makes a mess. Also, I cut the center out of an aluminum pie plate, leaving the rim to lay atop the pie to keep the edges from browing too quickly. Remove the rim the final 10 minutes if necessary to brown more.

Dot Christiansen
Bettendorf