Prep 0 mins
Cook 35 mins
- Squeeze the end of each grape opposite the stem to separate skins from pulp.
- Set skins aside. Place pulp in a medium saucepan; bring to a boil.
- Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.
- Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell.
- Combine oats, brown sugar and flour; cut in butter until crumbly.
- Sprinkle over filling.
- Cover edges of pastry with foil.
- Bake at 425°F for 15 minutes.
- Remove foil; bake 20 minutes more or until golden brown.
- Cool on a wire rack.
I had lost my recipe years ago and was so happy to find yours! It turned out fantastic, just like we all remembered. I agree with ratherbebaking, these do tend to overflow :-), so I always put a pizza pan underneath to catch the juices. Thanks for the great recipe!
This is the same recipe I have used for years and it is a family favorite. When grapes are in season I process the pulp and mix with the skins and freeze in quanities for one pie. My advise is DO NOT clean your oven before baking! Some how mine always seem to run over.
This pie is FANTABULOUS!!!! I made it with the grapes I got from my organic crop share and it was delicious as well as beautiful. I did not do the streudel topping, mostly because I wanted to cut the calories (ha ha) at least a little, and to save time. Instead, I did a lattice top crust. If I can figure out how, I will post a picture. Anyway - I think this pie is better than blueberry, and it set up beautifully and tasted heavenly. Thanks!