The Fruits of My Adventure and A Grape Pie Recipe

I am still relishing in my weekend in Naples and as I promised, the recipe for the grape pie is in this post. There are some random tidbits from my trip that have created memories for me that I wanted to share with you first. If you just can't wait and just want the pie recipe already....scroll to the bottom!

This is the vineyard next door to the Guest House we stayed in, right on Main Street, Naples. I walked up to it to see if there were still grapes on the vines and the strong, pungent smell of concord grapes told me YES even before I reached them!

The proprietors of the Guest House are a sweet couple with a unique sense of style inside and out. In their backyard I found this fabulous, old, chippy boat all moored up as if it were at the lake.

 

Inside, the décor was so pretty with lots of warm browns, reds, oranges and golds for color, perfect for this time of year.

 

I happened to notice the doorknob on the bedroom door. Very unique!

Joseph's Wayside Market is a wonderful open air farm market with a huge variety of things. I hadn't gotten my gourds or Indian corn yet for the season so I picked them up there along with a Mexican Hat Squash. I don't know if you are supposed to eat it or not.....I just thought it would go perfect on the centerpiece for my dining room table I was already putting together in my head with all the things I was buying. It is that big orange striped thing in the middle that looks like, well, a Mexican hat!

I had seen a blog post on using an old piece of wood or a plank as a centerpiece and then just adding whatever decorative items to enhance your theme. I found an old plank of knotty pine in the garage and that became the base for my centerpiece. I added a vintage crocheted runner for contrast.

I picked up a bunch of Bittersweet at the grape stand for $4 (which is really cheap!) and added my vintage quail planter and some waxed leaves. I love how it all turned out.

 

On our way out of town heading toward home, we found a quaint farm stand surrounded by vineyards with lots of grapes for sale.

 

 

I learned from these sisters that the only color grape to make a pie with is the dark purple, or concord grape. The others are for eating and boy, are they delicious!

 

Oops, I forgot to take a picture of the whole pie before I just had to try a sliver of it. It was worth the not so perfect picture!

 

The recipe I used comes from Applehood and Motherpie, a favorite of mine and a cookbook I have mentioned and posted numerous recipes from. Actually I used three different recipes for this pie from two different cookbooks. My husband's boss said it was the best grape pie he ever tasted so I guess that's okay to do!

Some how-to pictures to follow.

Finger Lakes Grape Pie

 



For the Crust:

I use this crust for most pies because it is so easy and so good. It is also from Applehood and Motherpie.

 

2/3 cup shortening                                                    Cream shortening with salt. 

1 teaspoon salt                                                          Add boiling water and mix with a whisk.

1/4 cup boiling water                                               Add flour. Mix.

1 1/2 cups flour                                                        Press crust into 9" pie plate



 

For the Filling:

This filling makes enough for two pies

 

3 cups Concord grapes                                            
1 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
1 tablespoon butter, melted

Wash, drain and stem grapes. Remove and reserve skins. Simmer pulp for 5 minutes.
While hot, press pulp through sieve to remove seeds, or use a pestle and strainer.
Combine strained pulp with skins.
Combine sugar and flour and add to grapes. Blend in lemon juice and butter.
Pour into crust. Cover with topping.
 

For the Streusel topping:

I like a streusel top better but you can use your own recipe for two pie crusts for top and bottom.

This recipe is from Thru the Grapevine, another Fingers Lakes region cookbook.

 

1/2 cup quick cooking oats                                       Mix oats, sugar and flour; cut in butter.

1/2 cup brown sugar                                                  Place on top of pie.

1/4 cup flour

4 tablespoons butter

 

Bake the pie at 425 for 10 minutes and then 350 for 30 minutes, or until the top is nicely browned.

Some how-to pictures.....

 

The easiest way to get the skins off is just to squeeze the grape and they pop right off.

 

 

I used a pestle and a strainer to separate the seeds. Worked great!





The finished pie, all juicy and crunchy and sweet at the same time. This pie did not last long in my house of reformed non-pie eaters! The other one is in the freezer for another time.

 

I hope you will try my recipe if Concord grapes are available in your area.

 

Thanks for walking down memory lane from my weekend getaway with me!

 

AnnMarie :)

 

I am linking up with these great blog parties!

 

Thursday Favorite Things Blog Hop

Treasure Hunt Thursday

Open House Blog Party

Be Inspired

Oh, The Places I've Been

The Weekend re-Treat

TGIF Link Party

Seasonal Sunday

Sweet & Savoury Sunday

Inspiration Monday

Marvelous Mondays

Amaze Me Monday

Make It Pretty Monday

The Bouquet of Talent Link Party

Nifty Thrifty Tuesday