This recipe is from the 1958 Good Housekeeping Party Pies Cookbook. Over the next few weeks I will share several recipes and pictures from this 62 year old pie book. I hope you enjoy some of the memories it will bring. Here is a recipe for a grape pie. How often do you hear of a grape pie today. Yet I remember them from childhood. Another treat that has slipped by the wayside!
Pastry for a 2-crust pie
4 cups stemmed Concord grapes
3/4 cup granulated sugar
1 1/2 tablesp. lemon juice
1 tablesp. gratd orange rind
1 tablesp. quick-cooking tapioca
For the filling, slip grapes out of skins; save skins. Cook pulp until seeds loosen; press through a coarse sieve. Mix sieved pulp, skins, sugar, lemon juice, orange rind, and tapioca. Let stand for 5 minutes. Pour into unbaked pie crust. Top with the top crust in Trellis design (found in an earlier post of this blog). Bake in preheated 425-degree oven for aout 40 minutes until the crust is golden brown.
4 cups stemmed Concord grapes
3/4 cup granulated sugar
1 1/2 tablesp. lemon juice
1 tablesp. gratd orange rind
1 tablesp. quick-cooking tapioca
For the filling, slip grapes out of skins; save skins. Cook pulp until seeds loosen; press through a coarse sieve. Mix sieved pulp, skins, sugar, lemon juice, orange rind, and tapioca. Let stand for 5 minutes. Pour into unbaked pie crust. Top with the top crust in Trellis design (found in an earlier post of this blog). Bake in preheated 425-degree oven for aout 40 minutes until the crust is golden brown.
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