Grape Hull Pie

• 5 cups stemmed, washed, Concord or other variety labrusca grapes, or muscadines
• 13 cup plus 2 tablespoons sugar
• 23 cup all-purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon orange zest or minced orange rind
• 1 9-inch pie shell and top
• 1 tablespoon unsalted butter

1. Preheat oven to 400 degrees.
2. Separate grape pulps from skins, reserving each separately.
3. Using a food processor or blender, roughly chop grape skins with a few short pulses, and set aside.
4. Place grape pulp and liquid in a medium nonreactive saucepan, and bring to a simmer over low heat.
5. Stir occasionally, uncovered, until pulps dissolve and seeds float free, about 10 minutes.
6. Allow to cool slightly.
7. Place a wire mesh strainer over a bowl, and strain grape mixture to remove seeds, stirring and pressing pulp through mesh; discard seeds.
8. Combine pulp and reserved grape skins in a clean saucepan, and place over low heat.
9. Simmer, uncovered, for 10 minutes or until skins soften, stirring occasionally.
10. Add sugar, flour, lemon juice and orange zest, blending into grape mixture with a whisk.
11. Pour mixture into pie shell.
12. Slice butter into four pats and place on top of pie.
13. Add top dough to pie, and crimp edges to seal.
14. Cut three or four slits in top to vent.
15. Place pan on a baking sheet in oven, and bake until golden brown, 35 to 40 minutes.

labrusca grapes, sugar, flour, lemon juice, orange zest, shell, unsalted butter

Taken from cooking.nytimes.com/recipes/10195 (may not work)