#Concord grape full

Full sun is important to provide the heat required to ripen the fruit.

Cool on a wire rack for at least 3 hours before cutting.Planting & Care for Edible Plants вЂ“ Grapes Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400В° F and then reduce heat to 375В° F and bake an additional 25-30 minutes until the filling is bubbling.

Cut six small slits in the crust to act as vents.

Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.

Transfer the cooked filling to the prepared pie shell.

Preheat the oven to 400вЏ with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.Remove from heat and allow to cool completely. (You'll have about 1 1/3 cups of pulp - add everything else and you'll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients.Press the grapes through a fine sieve and discard the pits. Remove from heat and allow to cool completely.Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes. Gently mash the grape pulp in the medium saucepan to release their juice.Put the skinless grapes in a medium saucepan. Remove the skins from the grapes by pressing them between your thumb and forefinger.Wash grapes and discard any that are under-ripe, damaged and blemished.Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie. Repeat process for rolling out dough for the top crust. Cover with plastic wrap chill pie shell until firm, about 30 minutes. Fit dough into a 9-inch pie plate, pressing it into the edges. On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round.If the filling is hot it will melt the bottom crust. Just be absolutely sure to allow the filling to cool completely before you place it in the pie shell. This added step ensures a perfectly thickened filling and reduces the chances of a soggy bottom crust. After many, many failed attempts at concord grape pie, I have found I get the best results with this pie when I pre-cook the filling on the stovetop. Grape pie filling is an extremely wet filling, and very easily turns into a big soggy mess. BouchardвЂ™s grape pie, this version has a little lemon and is thickened with cornstarch. My recipe is an adaptation of Rose LevyВ BeranbaumвЂ™s Concord Grape pie from The Pie and Pastry Bible. Yes, I did say it was work, but this sweet pie is worth it! That is a whole lot of grape pie! But if you canвЂ™t get out to the Grape Festival this weekend I have got you covered with this recipe forВ Concord Grape Pie. It is estimated that twenty thousand pies are sold during Grape Festival Weekend alone. It wasnвЂ™t long before other localsВ started baking grape pies out of their kitchens and selling them at roadside farmstands. The Pies were a widely popular success and Irene Bouchard became known as the Grape Pie Queen of Naples, New York. Using a recipe he adapted from Irene Bouchard, he added pies made from abundant local grapes to the menu. In the early 1960s, Al Hodges, owner of the Redwood Restaurant, decided to use a novelty dessert to attract customers. Irene Bouchard is universally recognized as the mother of NaplesвЂ™ grape pies, if not their actual inventor.

The History of The Finger Lakes Concord Grape Pie I am not going to lie, it is work to put one of these bad boys together. This annual treat is anticipated by many, and for some home cooks like myself worth the time-consuming effort it takes to put one together. This grapey Naples, NY confection is fairly new to the world of desserts, but it sure has made an impact. Nothing says fall in Upstate New York like a grape pie.