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Share your recipes August 2015

Food Ventures

Grape Pie

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(Irene Bouchard’s recipe.)

5 &1/2 cups Concord grapes, washed

1 cup sugar approximately, depending on the sweetness of the grapes

1 tablespoon tapioca


Pastry for a 9-inch pie


Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside.
Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes. Put it through a colander or food mill to remove the seeds. Pour the hot pulp over the skins. (Irene lets this mixture sit for 5 hours “to color the pulp.”)

Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter. Put on the top crust. (Irene uses a “floating” top crust – a circle of dough slightly smaller than the top of the pie, making a pretty purple ring around the edge.)

Bake at 400 degrees for 15 minutes. Lower the temperature to 350 degrees and cook for 20 minutes more until the crust is browned and the juice begins to bubble up.


Ann's Article:

Naples, New York – Grape Pie Capital of the World


Ann Hattes travels far and wide in search of interesting food adventures.

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