I had no idea grape pie was even a real thing. That might sound silly, but it's true and to be honest, at first, it didn't sound all that appetizing. One day a friend came over telling us about the concord grapes on the property that he's renting and farming with friends, and I just couldn't believe it...grape pie. We were invited to go picking any time we wanted, and so yesterday we did!
Sitting out front of our house right now, are our kids, at the lemonade stand that was made over the summer, selling chemical spray free 1.4 litre containers of concord grapes for $3.
Meanwhile 2 grape pies chill in fridge as our blended/shared family of six ate an entire pie last night whilst watching Tim Burton's Alice in Wonderland.
Truly this pie surprised me. I was worried the skins would be a texture thing I wouldn't be able to look passed and thankfully, I was wrong. The taste of grape pie is surely divine and something I will be doing every season. One pie in the fridge for our friend that generously allowed us to pick, one in our bellies and one waiting to be devoured in gratitude. Not bad for a quick pick in the sun, eh?
Here's the recipe!
3 9-inch pie crusts
***truth...I cheated and used frozen this time but here's my favorite pie crust recipe ;)
1 1/2 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup coconut oil, room temperature
4-7 tbsp water, cold
Whisk together flour, salt and sugar in a large bowl. Rub in coconut oil with your fingertips or a pastry blender, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a pea remain.
Using a fork, stir in cold water until dough almost comes together into a ball. Add water gradually, a tablespoon or two at a time. Press dough into a ball with your hands and place into a bowl, covering with a wet towel and refrigerate for at least 60 minutes before pressing into pie plates.
5 cups Concord grapes
1 cup raw cane sugar
1/4 cup organic flour (substitute what you would normally to your liking)
1 pinch of Himalayan salt
3/4 fresh lemon juice
1 1/2 tablespoons of coconut oil (or butter)
Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds (the seeds were so tiny in our concord grapes that I didn't have to do this). Combine pulp and skins in a large bowl. Stir in lemon juice.
In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with coconut oil or butter. Cover with crumble topping.
2 c. organic flour (substitute what you would normally to your liking)
4 tsp. baking powder
1 1/4 cup raw cane sugar
2/3 cup ancient grains and steel cut oats
1 cup coconut oil (or butter)
1. Mix dry ingredients together, drop in egg and mix well. Add oil and mix well.
2. Crumble topping on top of grape filling covering and leaving spaces (it will coat itself while it bakes)
You can use this topping for any choice of fresh or canned fruit.
Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool. Enjoy!
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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Your medicine is in the woods.
Your pharmacy is in your kitchen.