Concord Grape Pie
Enough ripe Concord grapes (about 3 pounds) to completely fill a 9-inch pie plate. Wash and blot dry the grapes, being sure all stems have been removed.
¾ Cups sugar
1½ Tablespoons fresh lemon juice
1 Tablespoon grated orange rind
3 Tablespoons tapioca
Squeeze each grape between your fingers separating the pulp and seeds into a pot and saving the skins in a separate bowl. Bring pulp and seeds to a boil and cook for a few minutes. Puree slightly in blender: your goal is to remove the seeds from the pulp being careful not to grind up any seeds.
Strain the pulp/seed mixture into the bowl with the skins, leaving the seeds behind. Discard seeds. You should have 2½ c. of grape filling. Add the juice, rind, sugar and tapioca; stir well and let set for 20 minutes.
2 Cups flour
1 Teaspoon K. salt
1 Teaspoon sugar
½ Cup chilled butter
¼ Cup chilled Crisco or lard
5 Tablespoons cold water
Make piecrust, divide in half and pat each half into a disc. Dust the discs with flour and wrap in plastic and chill for 30 to 45 minutes. Roll out first dough, butter sides and bottom of the 9-inch pie pan, put dough in pan leaving an even amount of dough overhanging the edge.
Pour filling in dough lined pie pan. Roll out second half of dough and cut it into lattice strips. Weave lattice strips on top of filling and roll and crimp edges of pie.
Bake in 450-degree oven for 10 minutes and then lightly sprinkle the pie with sugar and reduce heat to 350 degrees and bake for an additional 45 minutes, or longer if needed. Be sure pie has bubbled in the middle and then remove from oven and cool completely before serving. It will take at least 4 hours for the pie to cool, if you cut it too soon the filling will not be firm and the pie will not hold shape when sliced.
Serve with a small scoop of "Buttermilk Sorbet".