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Home / My Blog / family / ::Get Them While You Can::

::Get Them While You Can::

November 17, 2010 By Katie

There is a window that opens and then quickly shuts when it comes season for concord grapes in the markets, and if you are lucky, in your yard.

When concord grapes start appearing at the market I buy them.  If I don’t have time to mess with them I cook them down and freeze them.

I’m immediately transported to the alley across from the house I rented in college. To the high chain link fence where they draped abundantly waiting for me to pass by and have a taste to see if they were ripe enough to be picked.

It was in that house with the inspiration of concord grapes and from the memory of watching my mother roll pie crusts that I taught myself the technique of the perfect pie (or tart)…that later helped win my husband’s love, but that’s another story I’ll let him tell.

Pies take some time though, so I’ve condensed things a bit and tried my hand at galettes.

I use Julia Child’s galette dough recipe and a food processor. I prefer to make Ford proud by assembly line producing crusts for the freezer while I am bothering myself with the mess.  A food mill is require to remove the seeds from the pulp.  If you desire a traditional pie than 4 cups of cooked fruit are needed.

-Roll crust to 1/8th inch thick, 10 to 12 inch disc.
-Place on a parchment lined baking sheet.

-Freeze or refrigerate till it can be filled.

 

For the filling:

*7 cups concord grapes
*2/3 cups maple syrup
*4 Tbsp. arrowroot or cornstarch
*egg white, beaten
*3 tsp. sugar
_____________________________________________
-Separate skins from pulp.  Just pop them out!~
-Cook pulps over high for 5 minutes.
-Sieve pulps though a food mill to remove seeds.
-Combine pulps and skins. Cook over medium until tender.
-Combine maple syrup and arrowroot, blend until smooth (I shake them in a mason jar).
-Add to fruit.

-Check sweetness level!  Add more maple syrup if needed.
____________________________________________________

-Place filling in middle and fold over leaving an opening.
-Brush with egg white and sprinkle with sugar.

________________________________________________

Bake on bottom rack at 425 for 35-45 minutes for galette. Pie should bake at 425 for 10 minutes and then reduce temp to 350 for about 50 minutes.

ENJOY! Great with whip cream or vanilla ice cream.

P.S. I can’t believe I married a man that doesn’t like this tart.

–

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Filed Under: family, Grub

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Comments

  1. Kari says

    November 17, 2010 at 6:16 am

    Yum.
    And I’m confused . . . it helped you win his love and he doesn’t love the tart. Better let him tell the story soon–sounds like it has a good twist to it.

    • Sew Katie Did says

      November 17, 2010 at 4:58 pm

      Pie won his heart, but doesn’t like concords and that’s about the only pie I make now due to love of sewing. He gives me stick when ever anyone mentions pie.

  2. Amy says

    November 17, 2010 at 1:16 pm

    I can’t believe I married a man who does not like Tuna. (or celery or mayo.)

  3. elsa says

    November 17, 2010 at 3:05 pm

    I’d rather eat pie than anything else! especially marionberry!

    • Sew Katie Did says

      November 17, 2010 at 4:59 pm

      Never had it until Jeffrey’s Grandmother made it for me. Love it too, but my favorite is peach/blueberry.

  4. Megan says

    November 17, 2010 at 4:07 pm

    Thanks for sharing your recipe. I married a guy who doesn’t like fruit pies at all, and I am a pie girl all the way. Oh well, more for me! I’m keeping my eyes peeled at the market today for concords!

    • Sew Katie Did says

      November 17, 2010 at 5:00 pm

      I’d take pie over cake or cupcakes any day.

  5. happy zombie says

    November 17, 2010 at 8:16 pm

    Oh my tartly goodness! Just caught myself licking my monitor.

  6. Katherine says

    November 17, 2010 at 9:30 pm

    Thanks for sharing the recipe. Concord grapes are my favourite! I should grab some out of the freezer to try my hand at your recipe. MMmmmmm…

  7. Andie says

    November 18, 2010 at 12:23 am

    That looks so dang good!

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