Ingredients
- 5 1/2 cups of concord grapes
- 1 1/3 cups of sugar
- 4 Tbsp flour (regular or gluten-free)
- 1 1/3 tsp of lemon juice
- Pinch of salt
- 1 1/3 Tbsp butter
- 1/4 tsp cinnamon
- Pie crust for 9-inch two-crust pie (regular or gluten-free)
Pie Instructions
Remove and save grape skins/ Put pulp into a saucepan without adding water and bring to boil. Use a masher to help release the seeds from the pulp. While hot, rub pulp through a strainer to remove seeds. Mix strained pulp with skins. Mix in sugar and flour lightly through grapes. Add lemon juice and salt. Pour grapes into a pastry-lined 9″ pie plate. Dot with butter. Cover with pastry crust. Bake at 425 degrees for 35 – 45 minutes.
Crumble topping
- 1/2 cup brown sugar
- 3/4 cup flour – (regular or gluten-free)
- 1/2 cup quick oats (regular or gluten-free)
- 7-8 tbsp. butter (1 stick)
Cut all ingredients together or use a food processor.