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Concord Grape Pie



  • 7 cups Concord grapes
  • 3 teaspoons cornstarch
  • 1 1/2 cups granulated sugar
  • 3/4 teaspoon salt
  • Rind of 1 grated orange
  • Crusts for double-crust pie


  1. Wash and stem grapes. Slip skins from the fruit, reserve. Heat to boiling and boil for 5 minutes stirring constantly. Rub through a sieve to remove seeds.
  2. Combine cornstarch, sugar, salt and orange rind with the pulp. Cook until thickened, stirring constantly.
  3. Put the skins in a food processor and chop. Add to pulp. Cool.
  4. Line a pie pan with crust. Turn in filling and top lattice style. Crimp and cut.
  5. Bake at 425 degrees F for 10 minutes.
  6. Reduce heat to 325 degrees F and bake for 20 minutes.

Makes one pie, 6 to 8 servings.

Source: 1941 New American Cook Book


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