RECIPE: Concord Grape Pie

True to its name, the Concord Grape was originally developed in 1849 in Concord, Massachusetts by a gentleman named  Ephraim Wales Bull. Today the majority of concord grapes come from upstate New York in the Finger Lakes region. Pastry Chef Ron Paprocki -- a Rochester native -- is no stranger to this autumn fruit.

Just in time for Thanksgiving, Chef shares his recipe for Concord Grape Pie.

PIE DOUGH

Ingredients:

• 160g All-Purpose Flour

• 16g Sugar

• 3g Salt

• 60g Shortening

• 60g Butter

• 35g Cold Water

• 40g Apple Cider Vinegar

Method:

• Sift together the flour, sugar, and salt

• Cut with the shortening and butter

• Add water and vinegar

• Knead dough until combined; cover with plastic wrap and place in fridge until firm

• Roll out dough to approximately 1/8 of an inch.

• Line a 9-inch pie tin and cut away remaining dough.

• Combine scraps, roll out, cut an 8-inch disc, and set aside. This will be your floating lit.

CONCORD GRAPE FILLING

Ingredients:

• 450g seedless Concord Grapes (1 pound)

• 125g sugar

• 20g cornstarch

• 28g lemon juice

• 2g salt (pinch)

Method:

• Slipskin the grapes by separating the pulp from the skins. Set the skins aside.

• Take the pulp and place in a large saucepan. Bring to a boil over high heat for 5 minutes.

• Remove all seeds using a sieve. Mix the now seedless pulp with the skins.

• Combine all dry ingredients.

• Stir grapes and lemon juice into dry ingredients

• Pour the filling into pie shell, and top with the floating pie lid

• Bake at 425°F for 35-40 minutes