Use half the pastry or a little more to line an eight-inch greased pie plate. Halve the grapes and take out the pips with a knife-point. Mix half the flour and sugar together; sprinkle the bottom of the pastry shell with the remaining flour, then scatter over it the flour and sugar mixed. Mix the grapes and lemon juice and fill the shell. Mound them high since they shrink in cooking. Cover with the remaining sugar and flakes of butter. Cover with the remaining pastry. If you like, reserve a little sugar to sprinkle on the outside crust. Bake at 350°F, 180°C, gas mark 4 for 20-30 minutes until the pastry is ‘set’ and golden. Serve hot with single cream or custard.
If this seems a curious recipe for a farmhouse, remember that in the past many great houses had their own vines. Small tart fruit were picked off to give the remainder room and strength, and, if not wanted for making a flavouring or pickles, were thrown away of given to the farm hands for sweet dishes. Many a cottage garden had its own vine too, and used the fruit for the same purposes.
© 1991 Mary Norwak estate. All rights reserved.