Of course, grape pie is extremely time consuming.... UNLESS you have the right tools and certain "little" people to do your bidding.
I found the tried and true recipe from BH&G Encyclopedia of Home Cooking Volume 9 ---> "Concord Grape Pie" ---> on page 1051.
The recipe itself is pretty easy, but, the skinning and deseeding of the grapes does prove to be a mite tedious. But, like I said before with the right tools and C#1 and C#2 readily available it made for a quicker job. C#2 proved to be a whiz at removing the pulp from the skin. But, refused to do it all. So, I instructed C#1 on how to do this task, too. They didn't complain too much.
The inside grape pulp kind of look like eyeballs. Or something creepy like that...
The next fun thing is to cook the pulp.
And then probably the second most fun thing about making this pie is removing the seeds.
With the right sieve, this wasn't too bad.
Then you have to mix the pulp and skins all together and the rest is easy...
The recipe is really short, which is exactly what I like. And after it was all done it looked like this:
It is sooooooooooooooooooooooooooooooooooooooooooo good!!! It has been a couple of years, since the last time I (we) made this.
Here is the recipe --- well a very close replica:
I also discovered that there were enough grapes to make two more pies!!! And with C#1 and C#2 ready to help (heehee!) those grapes were deskinned and deseeded in no time!! I will freeze that extra filling for another day. Maybe we'll be able to wait a little bit, before needing more... It's so good, that will be very hard.
That's it for today. Till next time...
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