7 cups stemmed Concord grapes
1 ½ cups Rapadura
3 tablespoons cornstarch, or arrowroot powder
¾ teaspoon salt
grated rind of 1 orange
1 recipe flaky pie crust


Rinse grapes. Slip skins from pulp. Reserve skins. There should be about 2 cups skins, 2 ¼ to 2 ½ cups pulp with seeds. Heat pulp to boiling. Put hot pulp through a food mill, or a sieve, to get rid of the seeds. In a medium saucepan, stir together the sugar, cornstarch, salt and orange rind; stir in grape pulp. Cook over moderate heat, stirring constantly, until thickened. Stir in skins. Cool.

Make the pie crust. Break the dough in half, and roll out both halves into circles about 2 inches bigger than your pie plate (this recipe is for a 10 inch pie). Fit the first crust into the pie plate. Add the grape filling. Cut off overhanging edge of pastry so it’s about ½ inch from the rim of the plate.

Option 1) Place the other crust over the filling and cut vents in the top of the pie. Crimp the edges.

Option 2) Make a lattice crust with the top crust. When you have the latticed top on the pie, trim the edges of the lattice pieces so that they are even with the outer rim. Fold the lower crust over the strips. Seal, and crimp the edge.

Bake in a preheated, 450 degree oven for 10 minutes. Then lower the temperature to 350 degrees, and continue baking for 25 minutes, or until crust is golden. Serve warm or cold.