My mother was a Pie Queen. Apple, rhubarb, strawberry rhubarb, gooseberry, peach, mincemeat, coconut, pecan, lemon meringue, pumpkin. If you could make it into a pie she was all over it! For years she made her own crust. A year or so before she died she declared that Pillsbury could do a refrigerated crust as nice as hers. As far as I know, she never made another crust. I use Pillsbury, too.
One recipe she used was from a McCall’s cookbook. I have never heard of anyone else making this pie. If you like Welch’s grape jam, this is the pie for you! When I bake it the house smells like Mrs. Welch’s kitchen.
My husband used to grow Concord grapes. If our crop did not produce well, there was a farmer lady down the road where we could sometimes purchase grapes by the pound. When we moved the grapevines stayed put. We found an apple orchard that also sold grapes. Last year we waited in expectation, but their crop failed due to the weather. This year we got the call! “The grapes are ready if you want to come pick your own!” We went there the next morning.
Hauling bucket and clippers and gloves to protect against any competing insects, we approached the vines, realizing too late we forgot to take our camera! Suffice it to say we picked many more than we needed and delighted in doing so. After washing the grapes someone needs to “slip the skins.” That just means squeeze the grapes over a bowl until the skins slide off and the grape innards pop out. Bob did all of that for 15 cups of grapes! It takes 5 cups of grapes per pie. We froze the other two fillings. He ate the remaining grapes.
Slipped skins shown above in two containers. Then you bring the grape innards to a boil for a couple minutes. This will make it so you can separate out the seeds from the juicy “meat.”
Meanwhile, mix the sugar, flour and spices.
Then strain out the seeds from the hot grape pulp.
When the seeds are removed, mix the strained pulp with the skins and add it the flour and spices. Put in a pie crust and top with butter and the top crust.
Bake and wait for the magic of Mrs. Welch’s aroma to fill the house.
Remove and cool on a wire rack. Try not to burn yourself if you are tempted like I always am to taste the goo leaking from the edges (best part).
Serve with vanilla ice cream or gelato. If you forgot the ice cream, eat the “paeh” anyway! The filling is so rich that a small slice is all one needs.Shown below are the ingredients: