Au Naturale Eye Essentials Kit

In the Kitchen: Grape Pie

*Originally posted last fall....grape season is here again, so I thought I'd share once more!

Delicious grapes from the Finger Lakes

With the skins slipped off

The filling

Nick wanted a pumpkin cut out

It may not look beautiful, but it tastes heavenly!

Naples, New York is considered the Grape Capital of the World. Nestled in the beautiful Finger Lakes Region of our state, you'll find dozens of wineries in the area. Every September, thousands of people from across the nation come to Naples to go to the Grape Festival. There are a couple of major festivals in that area in September and October, and you'll find Grape Pie stands everywhere.

Don't think of your typical white or red grapes found in the grcoery store. These are dark, almost black and very robust. They are used to make wine--and pie.

We have grape pie in this house every fall--they are simply delicious!

Here is the recipe I use. Please note I am not gifted at making good looking pies! I can tell you that it'll taste phenomenal!

I adapted the recipe below from one found on All Recipes.

I used the New York Table Grapes sold at our local farmer's market, Aman's, in Irondequoit.

I also used the Pillsbury refrigerated pie crusts. Why? Since it took an hour to take the seeds out of the grapes, I didn't want to fiddle around with a crust for a long time. Plus, my crusts either come out flawlessly or majorly flawed--one never knows--and I didn't want to waste a Saturday afternoon on a bad pie!

This pie is absolutely delicious! My husband said I should sell them...but if I were to do that, my slogan would have to be 
"Karley's Pies: They May Look Bad But They Taste Fabulous!"

Here's the recipe:

1 recipe pastry for a 9 inch
double crust pie
5 cups New York Table grapes (or Concord)
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 pinch salt
3/4 teaspoon lemon juice
1 1/2 tablespoons butter
Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter or margarine. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool.

Serve with a wedge of sharp NY aged cheddar...or warm with some vanilla ice cream.