Here in Central New York we are fortunate to have lots of vineyards and wineries near by along the Finger Lakes. The vineyards and lakes are so beautiful! This time of year we get the added bonus of having lots of local grapes for sale at farmer’s markets in small or large quantities.

Well, the grapes were so beautiful that I couldn’t resist buying a little larger size basket than we could eat before they spoiled. But that gave me a wonderful excuse to have to make a grape pie…which then turned into several grape pies.

This recipe is not a quick and easy one but it sure is yummy! The grape filling captures all of that delicious fresh grape flavor and bakes into an almost jam-like consistency. Needless to say, the crust is just the right contrast to that awesome filling, rich and flaky.

This pie really is a treat! It keeps well too so you can make it ahead and then enjoy it for quite a few days. Plus, the grapes are so naturally sweet that it doesn’t require nearly as much sugar to be added as lots of other desserts.

Ingredients

• Heaped quart of Concord grapes on vine ( about 4 cups off vine), washed
• 1 teaspoon lemon juice
• ¼ cup granulated tapioca
• ½ cup sugar
• Double 9 inch pie crust

Instructions

Squeeze the grape pulp into a pan and save the grape skins in a separate bowl. Bring the grape pulp to a rapid boil and remove from heat. Dump the cooked pulp into a fine mesh strainer over a bowl and stir until only seeds and stringy pulp remain. Add the grape skins to the now seedless grape pulp that was collected in a bowl and mix in the lemon juice, sugar and tapioca. Bake the pie at 350 degrees for 1 hour* or until the crust is golden brown.

* I put an old pizza pan on the oven rack underneath the pie to catch any juices that might bubble out during baking.