Mrs. Browns Grape Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
- 4 cups fresh Concord grapes, washed and stems removed
- 2 cups water
- 1 cup sugar
- 1/2 cup plus 2 tablespoons cornstarch
- Sweetened Whipped Cream (page 26), for topping
- Combine the grapes and water in a large saucepan over high heat and bring to a boil.
- Lower the heat to medium and cook until the fruit is very soft and the liquid is dark, about 10 minutes.
- Strain the juice into a bowl, pressing the grapes with the back of a spoon to extract as much juice as possible.
- Let the juice cool until lukewarm, then pour it back into the saucepan and place over high heat.
- Whisk the sugar and cornstarch together, then pour the mixture into the grape juice and whisk until thoroughly combined.
- Bring to a boil and continue whisking frequently until thickened.
- Boil for at least 1 full minute to reduce the cornstarch taste.
- The mixture should be smooth and very thick.
- Pour the filling into the crust and chill for 2 to 3 hours before slicing.
- Serve topped with a dollop of whipped cream.
pie pastry, concord grapes, water, sugar, cornstarch, cream
Taken from www.epicurious.com/recipes/food/views/mrs-brown-s-grape-pie-390073 (may not work)