Thursday, October 18, 2007

Concord Grape Mini Pies

The colour of this filling is so vibrant and lovely I'd be

tempted to try it out as haircolour, were I twenty years younger.

The filling recipe will make one 8 inch pie, or about a dozen mini-pies. I opted for less pies and kept the extra filling for ice cream topping.

It occurred to me that a peanut-butter crust would turn these into mini PBJ pies (maybe next time).

You Will Need:

4 cups Concord grapes

2 teaspoons lemon juice

1/4 cup flour

1 cup sugar

Remove skins from grapes (just squeeze them, they slip right out) reserving skins. Place the grapes in a small pot and bring to a boil. As they cook, use a potato masher to break them up. Let cook about two minutes, remove from heat and place through a food mill (or sieve) while still hot. Discard seeds.

Return grapes to pan with the skins, and everything else. Bring back to a boil over medium heat stirring constantly. Boil 1-2 minutes, or until thickened. Remove to a bowl and chill before using.

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