Recipe by Monica Kay Schenk
- 4 cups stemmed Concord grapes
- 2/3 cup sugar
- 3 tbsp. cornstarch
- 1 tsp. lemon juice
Slip skins from grapes, saving some of the skins.
Cook middles until soft, put through a sieve to get seeds out.
Put back with skins and add sugar, cornstarch, and lemon juice.
Fill pie shell and cover.
Bake 400 degrees for 45 minutes.
Katy’s Best Ever Pie Crust Mix
Recipe by Katherine Kniffin Clark
- 2 cups pastry flour
- 1 tsp. salt
- 3/4 cup butter flavored Crisco
- 1/3 cup ice water
Cut shortening into flour and salt mixture.
Gradually add ice water mixing gently with a fork or hands to for two balls of dough
Makes pastry for a two crust 9″ pie.