Old Fashioned Concord GRAPE PIE Filling Recipe! Tasty VINTAGE Pie Recipe! скачать в хорошем качестве

Old Fashioned Concord GRAPE PIE Filling Recipe! Tasty VINTAGE Pie Recipe!

This Concord grape pie filling comes from the Woman’s Home Companion Cook Book which is from 1944. This simple pie requires a 9 inch baked pie shell. You can use your favorite pie crust recipe for that or you can use a store-bought crust. The pie crust recipe below is from the same cook book. Make sure you cook your filling until it’s nice and thick. Make sure the crust and filling are both completely cool before combining. This pie should be stored in the fridge. Enjoy! Grape Pie 4 cups concord grapes, stemmed 1 1/3 cups sugar 4 TBSP cornstarch 2/3 cup water ¼ TSP salt 1/8 TSP cinnamon 1 TBSP butter (I used salted butter) Make a baked 9 inch pie shell and let cool. Wash and drain grapes. Remove skins (watch the video to see a neat trick on how to do this). Don’t toss the skins, you’ll need them for the filling. Place skinned grapes in a pot and bring to a boil. Boil for 5 minutes. Place the grapes in a strainer and press grapes through strainer to remove the seeds. Discard the seeds. Return the grape pulp to the pot and add the skins. Add the sugar and salt. Add the cornstarch to the water and stir until combined. Add this to the grapes. Cook over low heat, stirring constantly, until nice and thick. Remove from heat and add butter and cinnamon. Cool filling completely and then turn into baked shell. Serve with whipped cream or ice cream. Enjoy! Pastry dough: Makes 2 9-inch pastry shells, or one 9-inch 2 crust pie 2 cups Flour 1 TBSP Salt 2/3 cup Shortening, chilled (I used vegetable shortening) 6 TBSP Cold water Make the pastry shell Sift flour and salt together and take out 1/3 cup and set it aside. Add 1/4 cup water to the 1/3 cup flour-salt mixture and make a paste. Cut in shortening to the remaining flour-salt mixture until the mixture looks like the size of peas. Add the flour paste into the shortening-flour mixture and form a dough. Form the dough into two even balls. Wrap dough-balls with plastic wrap and chill for at least an hour or overnight. Form the pastry shell Use 1/2 pastry recipe to make one 9-inch pastry shell. Roll out onto a lightly floured surface into circle about 2 inches larger in diameter than top of pie pan. Place in pie pan and either trim edges or tuck excess underneath edge. Flute or decorate edge as you desire. Note: Before baking the shell, you can add a layer of parchment paper to your shell and put in either pie weights or dried beans to help keep it flat while it bakes. Bake the shell Using a fork, prick the pastry shell all over. Chill thoroughly and then bake in 450 F oven for about 15 minutes or until lightly browned. Bake until shell is set. If the edges are browning too fast then put on lower oven rack and cover loosely with foil. Make sure shell is completely cool before adding pie filling. Music curtesy of Epidemic Sound Song: Romping Around Artist: Benjamin Rice