Half of a 1.5 L basket of Concord grapes (Coronation or Niagara varieties work too)
1/2 cup sugar
3 tablespoons flour
1 tablespoon butter
1 tablespoon lemon juice (throw in a little zest too, if you like)
1/2 cup flour
1/4 sugar (I use brown, my uncle uses white)
1/8 cup butter
- Assemble your favourite pie crust.
- Remove skins from your grapes (this is kind of fun because the insides sort of pop out and I bet kids would like to “help”) and set the skins aside.
- Simmer the pulp of the grapes for five minutes to loosen the seeds up.
- Press the pulp through a sieve, toss the seeds, and combine the seedless pulp and the grape skins in the pot you simmered the pulp in and heat it up a bit.
- Stir in the flour, butter, and lemon juice and remove from heat.
- Meanwhile, roll out your pastry and get it into your favourite pie dish, which you’ve buttered.
- Assemble your crumble (I used my hands) and sprinkle it on top of the grapes, which you’ve poured into the pasty shell.
- Bake the pie for about 40 minutes.
- You will want to eat the pie right away but this is the kind of pie that needs to set for a bit. Like, maybe an hour or two. Trust me, or else you’ll have grape pie soup on your hands.
- Also, hot tip: Considering that a 1.5 basket of grapes is enough fruit for two pies and that most pie crust recipes make a top and a bottom, why not make two pies at once?