Just as I am about to head off overseas the grapes in the backyard are looking mighty ripe and plentiful. Good thing hubs mentioned to me that he was planning on cutting down the grape vines while I was gone! I showed him the above picture of grape pie from Food & Spice and he was all for just slightly trimming them instead. My plan is to freeze as many of the grapes as I can fit in the freezer and defrost later to use in a few recipes. I love crumble toppings so much better than traditional pie so this one is a must try. My pics will follow in a few weeks!
4 1/2 c of Concord grapes
1 c of sugar
1/4 c flour
2 tsp lemon juice (preferably fresh)
1/8 tsp salt
1 unbaked 9 inch pastry shell
Streusel Topping
1/2 c of oats
1/2 c brown sugar
1/4 c flour
1/4 c of butter, melted
1 c of sugar
1/4 c flour
2 tsp lemon juice (preferably fresh)
1/8 tsp salt
1 unbaked 9 inch pastry shell
Streusel Topping
1/2 c of oats
1/2 c brown sugar
1/4 c flour
1/4 c of butter, melted
Dash or two of cinnamon
Splash or two of vanilla
Squeeze the end of each grape opposite the stem to separate the skins from the pulp. Set the skins aside in a medium-sized bowl. Put the pulp in a medium saucepan and bring to a boil. Boil, stirring constantly, for 1 minute. Press the boiled pulp through a strainer to remove the seeds. Add the seedless pulp to the bowl with the grape skins, along with the sugar, flour, lemon juice and salt. Stir well to combine. Transfer the mixture to the (pre-baked) pastry shell.
To make the topping, combine the oats, brown sugar, flour, melted butter, vanilla and cinnamon. Bake in a preheated oven at 200C for 35-40 minutes, or until top is golden brown.
3 comments:
this looks awesome Suz!!!
That looks wonderful, I love anything with streusel topping. My dad told me about the grape dumplings my grandfather used to make from the wild grapes that grew where they lived. I keep meaning to try to make some. From what he said, I gather you make a syrup with grape juice, some sugar, and maybe some water. Then drop pieces of biscuit dough (maybe slightly sweetened? I'm going to have to play that by ear), into the syrup until they're cooked. Then serve with some of the syrup over them.
It's grape season in Upstate New York, U.S.A., so thank you for your concord grape pie recipe. I've been looking for the streusel topping bit that I prefer over a pastry topper and this seems to be just the perfect thing!
Thank you. www.kellikolz.blogspot.com
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