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Concord Grape Pie III

Reviewed: Oct. 7, 2011
I found a shortcut that saved me a lot of time: I did not prepeel or individually separate the seeds. Instead I put the entire bunch of whole grapes into the pan and mashed down on them some and turned on the heat. I stirred in part of the sugar to bring out the juices and cooked down the grapes. Between the sugar, continuing to mash the grapes, and cooking down, it released most of the liquid. Furthermore, by not removing the skins the color of the grapes were brought out without having the skins in the pie. I then strained everything through a strainer (leaving behind seeds and skin) and added the remainder of the sugar to taste.
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