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Correo Electrónico
Add a photocourtesy cook fight
kim severson
use whatever crust is available or make from scratch
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Ingredientes
- for the filling
- 5 cups concord grapes
- 3/4 cup sugar or a little more depending on sour factor
- 1/4 cup flour or potato starch or bakers starch
- 1 tbsp fresh lemon juice
- 1 tbsp cold butter cut into pieces
Direcciones
- To make the filling squeeze the grapes and pop out the pulp inside. Put the pullp in a saucepan and the skins in a bowl. Add the sugar flour and lemon juice to the skins and mix well
- Bring the pulp just to a boil and boil gently stirring frequently until the seeds separate out, about 6 minutes. Place a strainer over the bowl of skins and pour in the pulp, using a spoon to force the pulp through the sieve. Mix well.
- Pour the filling into the pastry lined pie tin. Top with the pieces of chilled butter, cover with the second sheet of dought or make a lattice to top
- bake for 50 minutes let cool until warm
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 210g | |
| Calories 800 | |
| Calories from Fat 104 | 13% |
| Total Fat 11.82g | 15% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 83mg | 3% |
| Potassium 59mg | 2% |
| Total Carbs 175.14g | 47% |
| Dietary Fiber 0.9g | 3% |
| Sugars 150.32g | 100% |
| Protein 3.41g | 5% |
