Recipe: Grape Pie

Grape Pie

Serves 8.

Note: Seedless grapes are a big labor-saver; they let you skip the whole business of first "slipping off the skins" and then straining out the seeds. "Slipping off the skins" isn't as easy as it sounds and can be downright time-consuming.

1½ lb. (4 c.) grapes, preferably seedless

1 c. sugar

¼ c. flour

¼ tsp. salt

1½ tbsp. melted butter

Dough for 1-crust pie

Topping:

½ c. flour

¼ c. sugar

Wash the grapes and blot them dry. If they are seedless, simply cut each in half. If they have seeds, "slip off" the skins (or, if necessary, peel the skins); set the skins aside.

Put the halved seedless grapes (or the peeled grapes with seeds) into a small saucepan. Cook over medium-high heat, stirring and breaking up grapes with a wooden spoon, until the mixture comes to a boil. Reduce the heat to low and simmer 5 minutes, stirring.

For grapes with seeds: Put a sieve over a bowl and press the grape pulp through it, straining out the seeds. If the pulp doesn't go through the sieve, pick out the seeds from the pulp in the sieve, discard them and add the de-seeded pulp to the juice in the bowl.

For all grapes: In a medium bowl, stir together the 1 cup of sugar, the ¼ cup of flour and salt until well blended. Stir in the grape juice and pulp, the skins if they had been removed, the lemon juice and the melted butter.

Preheat the oven to 400 degrees. Line a 9-inch pie plate with the crust, crimp the edge and pour in the grape mixture.

Bake for 40 minutes, covering the edges of the crust with foil if they begin to darken too much. Cool on a rack and refrigerate if desired.

Nutrition information per serving:

Calories375

Carbohydrates63 g

Protein3 g

including sat. fat6 g

Cholesterol21 mg

Sodium230 mg

Calcium16 mg

Dietary fiber1 g