“The small town of Naples, New York, located at the Southern tip of Canandaigua Lake, is famous for its grape pies! This recipe is from Irene Bouchard, who is universally recognized as the mother of Naples' grape pies, if not their actual inventor! Her pies were featured on an episode of the Food Network's "Food Finds" that focused on the specialties of the Finger Lakes. The prep time does not include the 5 hours sitting time.”
READY IN:
55mins
YIELD:
1 9inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside.
  2. Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes; put it through a colander or food mill to remove the seeds.
  3. Pour the hot pulp over the skins and let the mixture sit for 5 hours (Irene says this colors the pulp and makes it pretty).
  4. Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter.
  5. Put on the top crust (Irene uses a"floating" top crust—a circle of dough slightly smaller than the top of the pie—because it is easier than crimping top and bottom together and it also makes a pretty purple ring around the edge).
  6. Bake at 400° for 15 minutes.
  7. Lower the temperature to 350 degrees and cook 20 minutes more until the crust is browned and the juice begins to bubble up.

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