This grape pie recipe originally appeared in the March/April 2016 issue’s “Singing in the Garden” column by Ginny Neil. You can read her article here.
Grape Pie
The reward of a well-trimmed grapevine will be enough grapes next fall for this delicious pie. Cut this recipe out and save it for then.
Ingredients:
- 4 cups Concord grapes
- 1 ½ cups sugar
- ½ cup flour
- 2 tsp lemon juice
- ¾ c Bisquick baking mix
- pinch salt
- 9-inch pie shell
Topping:
- ½ cup oats
- ½ cup brown sugar
- ¼ cup flour
- ¼ cup butter, softened
Boil the grapes and sugar together for 5 minutes, smashing and stirring. Then run this mixture through a food mill to remove the seeds. Add the rest of the pie ingredients and pour into the shell.
Mix the topping ingredients together until they are crumbly and pour on top of the pie.
Bake at 425 degrees for 15-20 minutes, until the topping is a little browned. Cool before serving.
