12587 Makes one 9-inch double-crust pie Wed Aug 06 07:37:46 -0700 2008 Wed Feb 04 12:41:36 -0800 2009 Licensed http://www.chow.com/recipes/12587 Wed, 04 Feb 2009 20:41:36 GMT This pie is a lot of work, but when finished, it is like eating a slice of autumn, capturing the essence of Concord grapes.

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Rinse the grapes and allow them to dry while you mix the pastry.

Slip the skins off the grapes by pinching the contents (pulp and seeds) into one bowl; drop the skins, separately, into another bowl. The skins should slip off willingly, as if they've had the very thing in mind themselves. Simmer the seedy greenish pulp and the sugar over medium-low heat until it gets juicy and bubbly and breaks down. Look for the point when the seeds separate easily from the pulp. If they don't yield, cook them a little longer. Strain the mixture through a fine-mesh strainer to separate the seeds from the pulp. Discard the seeds.

Measure ⅓ of the skins into the pulp and run the mixture through a food mill or food processor. Add the remaining skins whole for an intensely grapey taste—the most potent flavor resides in the skin. Cool down the grape mixture until it is completely cold, about 2 hours.

Roll out the pastry and line a 9-inch pie tin with the bottom crust. Roll out the remaining dough for the top crust. Rechill the pastry until you're ready to fill the pie.

Preheat the oven to 450°F.

Combine the grape mixture with the flour, butter, juice, cinnamon, and salt. Stir. Pour the soupy fruit mixture into the bottom crust. Cut vent holes in the top crust before placing it over the pie (the soupy filling will spurt though if you cut it post-assembly). Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Sprinkle the top lightly with sugar.

Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 375°F, and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in the top crust.

Cool the pie completely before serving, at least a few hours. Serve each slice with a dollop of crème fraîche. Store the pie uncovered at room temperature, up to 3 days.

]]> http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch double-crust pie, chilled, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Sour Cream Pastry Pie Dough (page 29), or Short Dough For Tarts (page 32)

]]> 2 scant pounds (3½ cups) whole Concord grapes

]]> ¾ cup sugar, plus extra for sprinkling on the top crust

]]> 6 tablespoons all-purpose flour

]]> 2 tablespoons unsalted butter, melted

]]> 2 tablespoons fresh-squeezed lemon juice

]]> ½ teaspoon ground cinnamon

]]> ¼ teaspoon salt

]]> 1 cup Crème Fraîche (page 303)

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