While checking the progress of this summer’s grapes, I recalled a pie from last summer. I had posted a photo of my grape vines on facebook and Rolf Maxa, a member of the Rochester Woodworkers, asked whether I was going to make grape pie. I had never heard of grape pie (though I have seen it on plenty of diner menus since then), so Rolf sent me a recipe.
The first step was to peel the grapes, or as the recipe says, “slip” their pulp out of its skin. I did this by squeezing each grape between my fingers and extracting the pale whitish-green fruit.
The pulp gets cooked, then strained; I strained out the seeds using the same food mill I use for persimmons.
This process produced a lot of juice.
Next came the crust, with its 18 Tablespoons of butter.
(No wonder the pie was so delicious!)
The pie emerged from the oven in tantalizing, buttery glory.
We served the pie warm with freshly whipped cream.
It was even better the next day, eaten cold: intensely grapey.