Concord Grape Pie

• Pastry for 9-inch double crust pie
• 3 pounds (6 cups) Concord grapes
• 1/2 cup sugar
• 2 Tablespoons quick-cooking tapioca (do not use flour)
• Pinch of salt
• Zest and juice of AA1/2 lemon

1. Preheat oven to 475 degrees with baking stone on bottom rack of oven.
2. Squeeze the pulp out of the grape skins. Save the skins. Cook pulp oven medium heat until grapes turn white and seeds start to loosen, 10-15 minutes (stir often to ensure no scorching). Press through colander or food mill to separate seeds (use smallest setting of food mill).
3. Combine cooked pulp with the skins and return to medium heat for 3-5 minutes, just until heated through. Mix sugar, tapioca, salt, lemon rind, and lemon juice, add to pulp mixture while very hot. Let stand 15 minutes. At this point, the filling can be refrigerated overnight if necessary.
4. Line 9-inch pie plate with pasty, and roll out top pastry. Refrigerate for 30 minutes. Pour filling into pastry lined 9-inch pan and cover with cold pastry. Brush pastry with egg wash and vent top crust.
5. Bake on lower rack of very hot oven (475 degrees) for 20 minutes. Lower heat to 350 degrees and bake about 30 minutes longer, or until crust is golden brown top and bottom.

pastry, grapes, sugar, quickcooking tapioca, salt, lemon

Taken from www.epicurious.com/recipes/member/views/concord-grape-pie-58395735 (may not work)