Description
This tart pie captures the flavour of autumn. Unlike sweet red or green grapes, dark Concord grapes are as intense as their colour.
Scale
Ingredients
Filling
- 1 deep 9-inch pie shell, unbaked
- 2 pounds Concord grapes
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated orange zest
- 1/2 cup sugar
Topping
- 3/4 cup brown sugar, lightly packed
- 1/2 cup flour
- 1/4 cup butter
Instructions
- Preheat the oven to 400°F.
- Skin the grapes: Pinch the grapes gently to pop the pulp from the skin. Drop the pulp into a medium saucepan and put the skins a medium-sized bowl. Set the skins aside.
- Cook the pulp: Place the saucepan of pulp over medium-high heat. Bring the pulp to a boil, mashing the pulp occasionally with a potato masher to release the seeds and break down the fruit. Reserve 1/3 cup grape liquid.
- Strain the pulp: Place a sieve over the bowl holding the reserved skins. Strain the pulp to remove seeds. You will likely need to push the pulp through the sieve with the back of a ladle. Discard the seeds. Stir the de-seeded pulp into the skins to blend thoroughly.
- Finish the filling: In a large bowl, whisk the cornstarch and reserved grape liquid together until smooth. Stir in lemon juice, orange zest, sugar and grape mixture.
- Make the topping: In a small bowl, combine the brown sugar and flour. Cut in butter until mixture resembles crumbles.
- Assemble and bake: Pour the filling into the pie crust. Sprinkle evenly with the topping. Bake for 35 minutes or until the crust golden, the filling is bubbling around the edges and the streusel topping is evenly cooked.
- Cool before serving — if you can wait that long. Serve with or without whipped cream.