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Recipe Reviews 1 review
Concord Grape Pie III
When working with grapes, an alternative is to boil them with 1/4 cup of water (stems included). When soft, mash with potato masher (gets the stems separated). Remove the stems with tongs. Then strain or process through a food mill. I personally think this is less frustrating than removing the grapes invidivually from the stems/skins. I freeze pie fillings as I make them in the summer, then defrost in the winter when we're ready to make a pie. Great contribution when travelling for a holiday; take filling from freezer to car, put in fridge when you get there. Frozen pie crust travels well or can be purchased upon arrival. Another great idea for your harvest is Concord Grape Sorbet. Stores great in freezer, reprocess with blender a day before you want to serve. Makes a stellar contribution when you are a dinner guest!

1 user found this review helpful
Reviewed On: Sep. 9, 2012

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