Instead of featuring typical fruits like cherries, blueberries, apples or peaches, this pie spotlights grapes. It's one of my favorite Concord grape recipes! Why not surprise your family with this delightfully different dessert tonight?—Linda Erickson, Harborcreek, Pennsylvania
Ingredients
- 4-1/2 cups Concord grapes (about 2 pounds)
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1 unbaked pastry shell (9 inches)
- topping:
- 1/2 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, cubed
Directions
- Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.
- In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
- Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.
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