Favorite Grape Pie

• 3 cups Concord grapes
• 1 cup plus 1 teaspoon sugar, divided
• 3 tablespoons all-purpose flour
• 1 tablespoon sour cream
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• Pastry for a double-crust pie (9 inches)
• 1 egg yolk, lightly beaten

1. Remove skins from grapes by pinching grapes at end opposite stem (pulp pops out); reserve skins. In a saucepan, simmer pulp for 6 minutes or until seeds are loosened, stirring constantly. Press pulp through a sieve; discard seeds.
2. In a saucepan, combine pulp and reserved grape skins. Combine 1 cup sugar and flour; stir into sour cream. Add sour cream mixture, lemon juice and salt to grape mixture. Bring to a boil; cook and stir for 2 minutes. Remove from heat.
3. Line a 9-in. pie plate with bottom crust; trim pastry and flute edge. Pour filling into crust. Roll out remaining pastry and cut out a 6-in. circle. Center circle over pie filling. (Discard remaining pastry or save for another use.) Brush circle with egg yolk; sprinkle with remaining sugar. Bake at 400u0b0 for 25-30 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

concord grapes, sugar, allpurpose, sour cream, lemon juice, salt, pastry, egg yolk

Taken from www.tasteofhome.com/recipes/favorite-grape-pie/ (may not work)