Prep 1 hr
Cook 45 mins
I had an overabundance of grapes a couple years back. I had no idea of what to do with them all. I had already made 70 jars of grape jam. I stumbled on this pie in the Best of Amish Cooking by Phyllis Pellman Good and combined it with a recipe I found on www.allrecipes.com that was submitted by Terri. This is what I came up with.
- Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
- Stir pulp and skins together. Blend in sugar ¼ cup flour, tapioca, lemon juice and 1 tablespoon butter.
- Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
- Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.