Grape Pie

This recipe is from a 1941 Lily Wallace New American Cookbook. It's different. Rich, overly sweet, and tart. The peels were a bit hard to swallow if you didn't have crust to swallow with them, but it was fun to try!

7 cups Concord grapes (465 is what I had)
3 T. cornstarch
1 1/2 cups sugar
3/4 t. salt
grated rind of 1 orange (I used dry)

Wash and stem grapes. Slip the skins from the pulp. Heat the pulp to boiling and boil 5 minutes. Rub thru a sieve to remove seeds.

Combine the last 4 ingredients to the strained pulp and cook till thickened. Stir constantly.

Add the grape skins and cool.

When cool, pour into pie crust and top with strips crisscrossed. (I just made it a two crust pie and cut slits in the entire top.)

Bake at 425* for 10 minutes. Reduce heat to 325* and bake 20 minutes more.