I believe that this one and only pie success is truly meant to be. Here’s why…
I never got to know my grandma (my dad’s mom). I often wonder about who she was and what she was like. She had to be one strong woman, to put up with my dad and his six siblings 🙂 One of my most cherished possessions is a small recipe box filled with handwritten recipes from my gram. Through all of her children and grandchildren, I find it amazing that I (the youngest of the youngest), ended up with something so sweet. Perhaps somehow, somebody knew that I would have a love of being in the kitchen, and that these recipes were meant for me. Each recipe tells me a little bit about who she was. Each recipe is a small piece of her. And in a small way, using her recipes helps me to feel a little bit more connected to the woman I never got to know.
Who would have thought, that my favorite recipe from my gram’s box, falls within the category of my epic kitchen fails-pie. Yet, somehow this pie turns out perfectly every single time. Even for me. Now that’s incredible.
What is this pie you ask? Grape pie. Luscious, fresh concord grape pie.
Sounds interesting, doesn’t it? Not only is it the one pie I can successfully make, I can easily say it is my favorite pie to eat.
Every fall, when the local concord grapes have been harvested, my mouth begins watering for this pie. I make it every single fall, just once. A delicious fall tradition. And we savor it all week long.
The apples, which fill the pie, absorb all of the grapey goodness, making this one of the most flavorful pies I have ever tasted. And this year, I decided to jazz it up a little with a crumb topping-which adds a whole new level of yumminess to this pie.
I am not sure if this is quite how my gram would make it, but I do know it would make her smile to know that I use and treasure her recipes-even when making them my own.
- 1-9 inch pie shell
- 4 cups concord grapes (about 2 quarts)
- sliced apples, enough to fill pie
- 3/4 cup sugar
- 1/2 cup flour
- 1 tablespoon lemon juice
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 cup flour
- Wash and separate skins from pulp (of the grapes), set skins aside. In a saucepan, heat pulp with a small handful of skins (adds color). Heat over medium heat until pulp boils, reduce heat and simmer for 5 minutes. Press through strainer or sieve to remove seeds.
- Meanwhile, toss sliced apples with sugar, flour, and lemon juice.
- In a pastry-lined pie plate, cover the bottom of the pie shell with grape skins. Throw away any additional grape skins. Fill the pie shell with apple mixture. Pour strained grape pulp over apples. Top with crumb topping (For topping-mix all ingredients together with hands until crumbly).
- Bake at 425 degrees for 20 minutes, then reduce heat to 350 degrees and continue baking until pie is bubbly (about 25 more minutes). Serve cool or slightly warmed.