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Concord Grape Pie


  • 2 Pillsbury ready pie crusts
  • 4 cups Concord grapes
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon lemon juice
  • 1 tablespoon butter

Preheat oven to 425 degrees.
Remove and save skins from grapes by pinching grapes at end opposite the stem. Put fruit pulp into saucepan, without water, and bring to a boil. While hot rub pulp through a strainer to remove seeds. Mix fruit pulp and reserved skins. Add sugar and flour to grape pulp. Mix lightly. Spinkle with lemon juice. Pour mixtrue into pastry lined pie pan. Dot with butter. Cover with top crust and crimp edges to seal. Cut slits in top crust. Bake at 425 degres for 35 - 45 minutes until crust is golden brown and juice begins to bubble through slits in the top crust. Cool on cooling rack. Serves 6 - 8.

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