4 cups concord grapes removed from stems (I've never found these at the store, they are easy to grow, or you could purchase from a winery) 1 cup white sugar 1/3 cup flour 1/4 teaspoon salt 2 Tablespoon melted butter 9" pie pastry shell - unbaked 1/2 cup flour 1/2 cup sugar 1/4 cup butter
Wash grapes thoroughly. Slip skins from grapes, placing the skins in one bowl and the juice and pulp in a medium size saucepan. Simmer the juice and pulp unocvered for 5 minutes. Remove from heat and siv through a colander to remove seeds. Discard seeds. Mix together remaining pulp and juices, grape skins, 1 cup sugar, 1/3 cup flour, salt and melted butter. At this point you can pour this into a container and freeze to make your pie at a later date (stays good in a deep freeze for 1 year) or you can pour into an unbaked pastry shell. Bake in a preheated oven at 400 degrees for 25 minutes. Meanwhile, mix 1/2 cup flour, 1/2 cup sugar and 1/4 cup butter with a pastry blender until crumbly. Sprinkle this over the pie and bake this at a reduced heat of 350 degrees for another 25 minutes, or until the topping is just slightly golden. Remove from oven and let set at room temperature for at least 3 hours before slicing into it. Tip: Don't overfill the pie as it bakes up & could spill out. I usually make 5-10 pie fillings at a time. That way it is easy to whip up an amazing pie in no time through out the year!
Hope that makes sense! The pie filling really does freeze well. The pie I made for the Pella Pie Contest was from a pie filling that had been in my freezer for at least a year! Maybe I shouldn't tell people that :) But...it won first place because it was unique and full of rich flavor.