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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 25, 2007
This really had a unique grape flavor. Very strong, something you would need to get used to. I think for a grape pie this was a good recipe. My family ate it all.
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tangastar
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Cooking Level: Intermediate
Home Town: Minneapolis, Minnesota, USA
Living In: Houston, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 29, 2007
I have to disagree with the previous reviewer. First, I just used a regular food strainer to separate the pulp from the seeds and while I didn't get every drop of pulp, I certainly got most of it. And yes, the pie was a bit soupy when it first came out of the oven but after cooling overnight, it thickened beautifully. I took the pie to work and it was a great hit. I will definitely be making this pie again.
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Stitcher
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 8, 2007
"Press the grapes through a strainer or food mill..." That sounded easy enough. But after using three different types of strainers and squishing with a spoon, and then frantically with my fingers, I have learned for myself that grape pulp does NOT pass through a strainer. I was fishing the seeds out with my fingers until I gave up and called a neighbor to borrow her food mill. I still wound up with more juice than anything I could classify as "pulp." If I had not added the skins back in, I would have had nothing to make a pie WITH! I now have two messy, gooey, (yet tasty) pies that more closely resemble grape cobbler. This receipe gets a 3 for flavor ONLY. The effort required was not worth it, and I will not make this again.
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themeese
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 26, 2003
Excellent pie! One of the few pies that I, non-successful-pie-maker that I am, have ever turned out. The only thing I changed was that I discarded the grape skins after removing the pulp. The grape flavor was superb, hard to believe that it was so 'grape-y' just from the grapes, almost as if someone infused concentrated grape extract into it. I guess that's the difference between Concordes and other grapes, that distinct flavor. I suspect that this recipe would work well with other kinds of fruit, especially peaches. Thanks!
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Reviewer:

FABRICGIRL
Cooking Level: Expert
Home Town: Louisville, Kentucky, USA
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