Traubenpie / Concord Grape Pie

1 cup Concord grape pulp
¾ to 1 cup sugar
1 tablespoon flour or quick-cooking tapioca
1 egg, beaten
Pinch salt
1 9-inch pie shell, unbaked

Preheat oven to 375°.

You will need more than 1 cup of grapes to obtain 1 cup pulp. Separate skins from grape pulp. Reserve grape skins. In a medium saucepan, bring grape pulp to a boil, stirring constantly. Cook until soft. Remove from heat and pulp run through a strainer or sieve to remove seeds.

Add ¾ to 1 cup sugar to grape pulp depending upon the sweetness of the grape pulp. Blend in flour or tapioca, 1 beaten egg, and a pinch of salt. Add grape skins. Fill unbaked pie shell. Bake until set, about 30 minutes.

Jennie Reihmann, Middle Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and is posted with the permission of author Emilie Hoppe. Learn more about the book and how to purchase it.