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