Ripe Grape Pie
The flavor of this delicious pie changes with the type of grape you use, so choose your favorite or try concord grapes. The grape pulp is first cooked on the stove before it ‘s combined with sugar, flour and melted butter. Then this lovely filling is poured into an unbaked pie shell, covered with a lattice top, and baked until bubbly and brown. It ‘s perfect with a scoop of vanilla ice cream.
Set oven to 425 degrees Fahrenheit (220 degrees C).
Clean fully matured grapes.
Grape skins and pulp should be separated.
Grape pulp should be cooked slowly and until soft in a sauce pan over medium heat.
Cooked pulp is rubbed through a sieve.
Grape skins and the sieved pulp should be combined.
Add the flour and sugar to the grape mixture after mixing them together.
Pour into a single 9-inch unbaked pie shell after stirring in the melted butter.
Wrap the top in pastry strips.
If you want, you can create a lattice pattern.
Bake for approximately 25 minutes at 425 degrees F (220 degrees C).