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Add a photoServings: 6
Ingredients
- 4 c. concord grapes, prepared
- 3/4 to 1 c. sugar
- 1 tbsp. lemon juice
- 2 1/2 tbsp. tapioca
- Butter to dot
- Unbaked pie shell and top crust
Directions
- Slip skins from approximately 2 to 2 1/2 pounds of Concord grapes. Reserve skins. Put skinless grapes in saucepan and bring to a boil. Boil several min. Rub through sieve to remove seeds (I use a Foley Mill). Cold pulp add in skins and other ingredients to seedless pulp. Let stand 15 min, a necessity for the tapioca. Pour into unbaked pie shell. Dot with butter. Top with lattice crust. Bake at 425 degrees for 10 min then at 350 degrees till syrup boils with heavy bubbles which don't break about 30 min. Cold before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 134 | 51% |
| Total Fat 15.28g | 19% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 109mg | 5% |
| Potassium 9mg | 0% |
| Total Carbs 32.9g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 29.35g | 20% |
| Protein 0.18g | 0% |
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