The Grapes of Shangri La

Joe will have to give you private instruction
on his tasty grape jelly.
His recipe is a combination of some he found online.

Mammie's Grape Pie

I posted a picture back in May of the first grape pie that we made. Gracie's grandmother sent us some filling that she had frozen last summer. We used a pre-made crust. This recipe is made with fresh grapes and homemade pie crust. The first one we made was good. This one is great!

Slip skins from 1 1/2 pounds (4 cups) Concord grapes; set skins aside. Bring pulp to boil; reduce heat; simmer, uncovered, 5 minutes. Sieve to remove seeds. Add skins.

Mix 1 cup sugar, 1/3 cup flour, and 1/4 teaspoon salt. Add 1 tablespoon lemon juice, 2 tablespoons melted butter, and grape mixtures. Pour into 9" unbaked pastry shell. Bake at 400 degrees for 25 minutes. (If using a glass dish, reduce heat to 375 degrees).

Meanwhile, sift 1/2 cup flour with 1/2 cup sugar. Cut in 1/4 cup butter till crumbly. Sprinkle atop pie and bake 15 minutes more until golden brown.

Jo Burby's Standard Pastry (8 or 9 inch - 1 crust)

1/3 cup plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 - 3 tablespoons ice cold water

Cut shortening (I use Crisco) into flour and salt mixture. Sprinkle in water 1 tablespoon at a time. Toss with fork until pastry almost cleans side of bowl. Gather into a ball. Shape into flattened round on floured board and roll 2" larger than inverted pie plate. Place in the pie plate and flute the edges. Add filling.