As you might have noticed I took a little baking break, which was partially due what I mentioned in yesterday's post. Sometimes I am just too tired. But I am back today with my series At the Market where I am giddy with excitement because table grapes, in particularly concord grapes have arrived. They actually came to the farmer's market that I frequent in the end of August, earlier than I expected so every Saturday since I have been buying them by the pound wondering just what to bake with them. I settled on a Concord Grape Pie, a lip smackingly good pie that captures the essence of fall in just one bite.
Concord Grape Pie
1 recipe pie crust
2 pounds concord grapes
1/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 pinch of salt
3 tablespoons corn starch
Directions: Preheat oven to 375 degrees. Separate the the skin from the pulp by gently cutting a slit in the grape. Place skins into a bowl and place pulp into a heavy bottomed sauce pan. Over medium heat cook until pulp has been broken down, this takes about 5 to 6 minutes. Place a fine sieve over the skins and press pulp through strainer. Mix with the skins to combine. Discard seeds. Combine sugar, lemon juice, salt and cornstarch, stir to combine. Set aside. On a floured surface roll out pie crust and place into pie pan. Poke holes in the bottom with a fork. Pour grape mixture into pan and bake for about 40 minutes or until pie has set. Remove from oven and allow to cool completely before serving.
*Photography & Styling by Alison