Concord-a-licious!

It is about time I shared another recipe. My favourite cooking season is officially here so I am sure "lightandflaky" will soon be awash with comfort food recipes.

I am so pleased with the grape pie I previouly mentioned, that I have now made it twice. For those of you who want to experience something a bit different in a pie, here you go:

Take 5 c. of concord grapes. Pinch the guts out of the skins (but save them). Boil the pulp in a saucepan for 5 minutes. Press through a sieve to remove the seeds. Add the skins back in with the pulp.

Stir in 1 c. of sugar, 1/4 c. of flour, 2 tsp. of lemon juice and 1/8 tsp. of salt.

Pour into the bottom of a pie crust and seal with the top. Cut your steam vents and bake for 35-40 minutes at 425.

The above is as per my retro pie book (love you Girls in the Dollhouse). Two personal suggestions are, cut LARGE steam vents and/or really seal that top crust. This pie loves to bubble and separate your crust. Also, bake at 425 for 25 minutes and then slip a baking sheet under the pie, reduce to 375 and bake for 40 minutes more.

Don't forget the vanilla ice cream!