Concord Grape Pie With Bourbon Crumble
Recently there has been an influx of Concord grapes in the market. For two weeks in a row I have gotten them in my CSA and at first, had no idea what to do with them. I didn’t want to make jam and they were too difficult to eat on their own, but something about the flavor cried out “baked goods!” So, I made a pie, two actually. The one your see here is the red Concord grape, lemon, and apple pie, and I also whipped up a white Concord grape, lemon, pear pie. The former was way sweeter, but both hit the spot. I especially like the buttery crumble crust, it really soaks up the sweetness of the fruit.
I adapted the recipe from Sandy Mitchell, on About.com.
Ingredients:
Filling:
3 cups Concord grapes, washed and stemmed
2 small pears, cored, and cut into small chunks, or, 1 medium apple, grated
1 cup sugar
4 Tbsp flour
1 1/2 Tbsp butter
2 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
9″ pie shell, either homemade or prepared (I like the ones at Whole Foods)
Topping:
3/4 cup flour
1/2 cup sugar
1/3 cup melted butter
1 shot of bourbon
Preparation:
Pop the grape pulp from the skin by pinching them out. Save the skins. Simmer the pulp in a small saucepan for about 5 mins. While still hot, press the pulp through a sieve or a food mill to remove the seeds.
Combine sugar and flour.
Add in the grape pulp, skin, and other fruit.
Next, add the lemon juice, zest, and melted butter.
Mix then pour into pie shell.
For the crumble crust, combine the topping ingredients. It will be dry and form little balls, sprinkle the mixture all over the top, coating it. Use as much or as little as you want, but the more you use, the crisper it will be.
Put aluminum foil under pie for an easy clean-up, it gets kind of messy.
Bake the pie at 350 degrees for 40-60 minutes.
Cool before serving.
