AuthorRetroRuth
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From Better Homes and Gardens, Pies and Cakes, 1966

Tested Recipe!

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 1 ½ pounds concord grapes
 1 cup sugar
  cup flour
 ¼ tsp salt
 1 tbsp lemon juice
 2 tbsp butter or margarinemelted
 Unbaked 9-inch pie crust
Topping
 ½ cup flour
 ½ cup sugar
 ¼ cup butter or margarine

1

Slip skins from grapes, set skins aside. Bring pulp to boil; reduce heat and simmer 5 minutes. Press through a sieve to remove seeds. Add skins to the pulp.

2

Combine sugar, AP flour, and salt. Add lemon juice, butter, and the grape mixture. Pour into unbaked pie shell.

3

Combine the topping ingredients until crumbly. Sprinkle over pie.

4

Bake in 400-degree oven for about 40 minutes.

Ingredients

 1 ½ pounds concord grapes
 1 cup sugar
  cup flour
 ¼ tsp salt
 1 tbsp lemon juice
 2 tbsp butter or margarinemelted
 Unbaked 9-inch pie crust
Topping
 ½ cup flour
 ½ cup sugar
 ¼ cup butter or margarine

Directions

1

Slip skins from grapes, set skins aside. Bring pulp to boil; reduce heat and simmer 5 minutes. Press through a sieve to remove seeds. Add skins to the pulp.

2

Combine sugar, AP flour, and salt. Add lemon juice, butter, and the grape mixture. Pour into unbaked pie shell.

3

Combine the topping ingredients until crumbly. Sprinkle over pie.

4

Bake in 400-degree oven for about 40 minutes.

Concord Grape Pie With Crumb Topping

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