- Sep 13, 2010
- 157
- 5
- 91
Hey, HR, coming to town anytime soon? Buy or bring me a cup of java & I'll bring you a piece of the pie (if there's any left that is!)
TO, those quail babies are to die for == sooo adorable!
Jim, I'm guessing that I take the skins off so that the seeds don't get trapped in the skins & can separate easier. (I just follow the recipe I pull up off google -- I like the one with nutmeg.) The other advantage is that you can see if anything's (bugs, spoilage, etc.) in the grape & can pull those out rather than cook them! After you get 4 cups of grapes deskinned, you cook the grapes centers just for a few minutes then run them through a food mill. All the grape goodness is easily separated from the seeds after they've been cooked. You save the skins and then after you separate the seeds out, you add the skins back in so they are used in the pie. (I whirled them in my food processor a bit with some of the grape juice 'cause I think the skins left whole are just a little too chunky in the pie for me.) The skins add the color. Then you add sugar, butter and some flour to thicken the pie. I topped it with a strudel (sp) topping but I actually like the oatmeal crumb topping better - just couldn't find that recipe fast enough and wanted to get it cooked before my son came home. So, to answer your question, yes the pie is just filled with grape goodness with a little flour for thickener & lots of sugar to offset the tartness of the grapes. I've never had raisin pie so I can't compare, but if you like concord grapes, I'm 98% sure you're going to love this pie. Your waist won't like it - but man is it good. Hope that answers your questions. Just google concord grape pie recipe & you'll get a lot to select from. If you have other questions let me know and I'll try to answer them -- but it's pretty straightforward if you follow the recipe. Good luck! If you do make one, please let us know if you like it as much as I do.
Ok, I'm tired and still sifting through and sorting grapes, so I have to run.
Have a great evening!
Elaine
TO, those quail babies are to die for == sooo adorable!
Jim, I'm guessing that I take the skins off so that the seeds don't get trapped in the skins & can separate easier. (I just follow the recipe I pull up off google -- I like the one with nutmeg.) The other advantage is that you can see if anything's (bugs, spoilage, etc.) in the grape & can pull those out rather than cook them! After you get 4 cups of grapes deskinned, you cook the grapes centers just for a few minutes then run them through a food mill. All the grape goodness is easily separated from the seeds after they've been cooked. You save the skins and then after you separate the seeds out, you add the skins back in so they are used in the pie. (I whirled them in my food processor a bit with some of the grape juice 'cause I think the skins left whole are just a little too chunky in the pie for me.) The skins add the color. Then you add sugar, butter and some flour to thicken the pie. I topped it with a strudel (sp) topping but I actually like the oatmeal crumb topping better - just couldn't find that recipe fast enough and wanted to get it cooked before my son came home. So, to answer your question, yes the pie is just filled with grape goodness with a little flour for thickener & lots of sugar to offset the tartness of the grapes. I've never had raisin pie so I can't compare, but if you like concord grapes, I'm 98% sure you're going to love this pie. Your waist won't like it - but man is it good. Hope that answers your questions. Just google concord grape pie recipe & you'll get a lot to select from. If you have other questions let me know and I'll try to answer them -- but it's pretty straightforward if you follow the recipe. Good luck! If you do make one, please let us know if you like it as much as I do.
Ok, I'm tired and still sifting through and sorting grapes, so I have to run.
Have a great evening!
Elaine