Remember last year when I picked our grapes and made grape jam? Well, honestly, it wasn’t very good, and I didn’t even finish the tiny bottle that I made (it got moldy!).
This year we got a TON of grapes. I was just hoping for twice as much (last year I got about 3 cups of good grapes). There were probably 10 times as many grapes this year. Unfortunately I was a slacker and only got around to picking them on Saturday. All the leaves had fallen off the vine, and a lot of the grapes had, too. Probably half of them had been sucked dry by something (dry air? bugs? birds?). I spent a few hours going through them to separate the good grapes from the bad grapes. I ended up with 3 colanders full of grapes!
I used most of one colander (4 ½ cups) to make this pie recipe. I used the pie crust recipe from that red checkered/plaid cookbook that everyone has for the bottom crust. I was super nervous because of the jam turn out last year.
Here’s how it turned out:
Well, I didn’t get a chance to try it that night, because we were already late for dinner, and then had a birthday party to go to afterwards. So I had some for breakfast this morning, of course.
Who ever thought grape pie would be so good!? I was a doubter. It tastes like cherry pie (consistency-wise) but flavored grape. I want to make another one, but squeezing the skins off each individual grape seriously takes forever. I’m going to try to make grape jelly with the rest of the grapes. I hope it works. Stay tuned for the results.