Ingredients:
- Unbaked 9"" pie shell
- 4 1/2 c. Concord grapes
- 1 c. sugar
- 1/4 c. flour
- 2 tsp. lemon juice
- 1/8 tsp. salt
- Oat Streusel
Directions:
Wash grapes and remove skins by pinching at the
opposite stem. Reserve skins.
Place pulp in saucepan and bring to a boil; cook a
few minutes until the pulp is soft. Put through strainer or food mill, while
pulp is hot, to remove seeds.
Mix strained pulp with skins. Stir in sugar,
flour, lemon juice and salt.
Place grape mixture in pastry-lined pie pan.
Sprinkle on Oat Streusel. Bake in hot oven(425 degrees F.) 35 to 40
minutes.
Oat Streusel: Combine 1/2 c. quick-cooking rolled
oats, 1/2 c. brown sugar, firmly packed, and 1/4 c. flour. Cut in 1/4 c. butter
or regular margarine to distribute evenly. Sprinkle over pie.
Note: You can bake filling
between two crusts if you prefer pastry
opposite stem. Reserve skins.
Place pulp in saucepan and bring to a boil; cook a
few minutes until the pulp is soft. Put through strainer or food mill, while
pulp is hot, to remove seeds.
Mix strained pulp with skins. Stir in sugar,
flour, lemon juice and salt.
Place grape mixture in pastry-lined pie pan.
Sprinkle on Oat Streusel. Bake in hot oven(425 degrees F.) 35 to 40
minutes.
Oat Streusel: Combine 1/2 c. quick-cooking rolled
oats, 1/2 c. brown sugar, firmly packed, and 1/4 c. flour. Cut in 1/4 c. butter
or regular margarine to distribute evenly. Sprinkle over pie.
Note: You can bake filling
between two crusts if you prefer pastry
