Concord Grape Pie—Extra-Delicious

Appears in

Published 1965

About

It’s a fragrant, tantalizing moment in the farm kitchen when grape pie comes from the oven bubbling with sweet-tart juices. Everybody wants to have dinner at once!

Today’s homemakers extend the short Concord grape pie season by fixing, packaging and freezing a few pie fillings ready to add to pastry. They bake a pie or two during the holiday season or between Thanksgiving and Christmas to bring a welcome remembrance of summer to meals. The frozen filling holds its flavor three to four months.

Many women feel that the superlative taste of this old-fashioned dessert pleases their families and friends enough to justify labor and time costs. It does take a little time to slip the skins from the blue-black grapes, to heat the pulp, strain out the seeds and reunite pulp and skins before you can fix the filling.