Concord Grape Pie

Seedless green and red grapes are often used in fresh fruit tarts, but Concord grapes make excellent pies. Serve pie warm or cold

INGREDIENTS:

• 6 cups Concord grapes
• 1/2 cup honey
• 1/2 teaspoon finely grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 1 tablespoon quick-cooking tapioca
• Pastry dough

INSTRUCTIONS:

1. Roll out bottom shell, and line a 9-inch pie pan with the bottom crust. Refrigerate the other half of the dough until later.
2. Slip off the grape skins by gently squeezing the grapes. Reserve the skins.
3. In a saucepan, cook the grape pulp for 5 minutes over medium heat, stirring constantly. Remove the mixture from heat, and, to remove the seeds, force the grape pulp through a fine sieve into a bowl.
4. Preheat oven to 450°.
5. Add the grape skins,honey,lime rind and juice to the grape pulp. Stir to combine.
6. Sprinkle the tapioca on the pie shell, and pour the grape mixture into the shell.
7. Roll out remaining dough, and lay it on top of the pie. Crimp edges, Slit the top crust to make air vents.
8. Bake pie for 15 minutes. Reduce heat to 375°, and bake an additional 30 minutes.
9. Pie will be very juicy and loose, but it firms up as it cools.