While I am working on setting up pages for the free novel I want to share with you, here’s something to satisfy your appetite. The original came from a graduate student my husband knew, but I have tweaked it again and again and can’t even recall if I have converged back on the original!
Oven 400 F
Topping: 3/4 c flour
1/2 c sugar
cut in 1/3 c butter (can use the food processor)
4 cups rinsed concord-type grapes, processed as described below.
Combine these three ingredients thoroughly:
1 cup sugar
1/4 cup flour
dash of salt
1 Tb lemon juice
1 Tb melted butter
9″ unbaked pie shell
Slip the skins from the grapes and place the skins with the sugar combination in a bowl. Simmer the grape innards in a non-reactive pot until very soft, soft enough to easily press through a sieve to remove the seeds. I have tried other methods but none work as well or efficiently as this one. Mix the grape pulp with the other filling ingredients including the melted butter and lemon juice. Pour into the pie crust and scatter the crumbly topping over the top before baking for 40 to 50 minutes. Best served at room temperature, not hot.
Particularly good as a left-over… for breakfast.