To end our summer season of bootcamp in the park, we always share a potluck picnic. And the dishes never disappoint! My bootcamp women are not just strong and fearless, they are also great cooks. (And great photographers! Thanks to Patti for the pictures!)
Throughout our final bootcamp class, I reminded participants that we had PIE to look forward to at the end of the workout. Homemade pie. Concord grape pie made from scratch with grapes from my backyard. Who made this beautiful pie? Patti offered the use of her kitchen, Michelle made the crust and decorated the top with her lovely latticework, and I harvested the grapes.
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Here's how we made it:
Concord Grape Pie
Crust:
2 and 1/2 cups all purpose flour
1 cup (2 sticks) cold butter
1 teaspoon salt
1/4-1/2 cup ice water
Place all ingredients except water into bowl of food processor and pulse until combined. Add ice water a little at a time until dough forms a ball. Remove dough and refrigerate, wrapped in plastic, for several hours or overnight. Divide dough in half and roll each half into a circle about 1/4 inch thick. Use one half for bottom crust and other half for top crust.
Filling:
5 and 1/2 cups concord grape pulp and skins, with seeds removed
1/2 cup sugar (for a tart pie, not too sweet!)
3 TB instant tapioca
1-2 TB cold butter cut into small pieces
In order to remove the seeds, first each grape must be squeezed to separate the skin from the pulp. The pulp is then simmered for several minutes until soft. Press the pulp through a food mill to extract the seeds. Pulse the grape skins in a food processor about 8 times until roughly chopped. Mix the skins and seedless pulp together with tapioca. Let filling sit in fridge for 2 hours or longer. Add sugar and salt. Then pour filling into unbaked pie crust. Top with upper crust. Dot with butter pieces. (Lattice looks beautiful with this purple filling!) Bake pie at 400F for 20 minutes then reduce heat to 350F and bake another 30 minutes or more if needed. Let pie cool before serving. Filling may be runny when warm, but will set up when refrigerated.
There may be more recipes to come, if my bootcampers send me their delicious info to share with you. Here is a photo of our gorgeous spread:
#hocofood
Throughout our final bootcamp class, I reminded participants that we had PIE to look forward to at the end of the workout. Homemade pie. Concord grape pie made from scratch with grapes from my backyard. Who made this beautiful pie? Patti offered the use of her kitchen, Michelle made the crust and decorated the top with her lovely latticework, and I harvested the grapes.
Concord Grape Pie
Crust:
2 and 1/2 cups all purpose flour
1 cup (2 sticks) cold butter
1 teaspoon salt
1/4-1/2 cup ice water
Place all ingredients except water into bowl of food processor and pulse until combined. Add ice water a little at a time until dough forms a ball. Remove dough and refrigerate, wrapped in plastic, for several hours or overnight. Divide dough in half and roll each half into a circle about 1/4 inch thick. Use one half for bottom crust and other half for top crust.
Filling:
5 and 1/2 cups concord grape pulp and skins, with seeds removed
1/2 cup sugar (for a tart pie, not too sweet!)
3 TB instant tapioca
1-2 TB cold butter cut into small pieces
In order to remove the seeds, first each grape must be squeezed to separate the skin from the pulp. The pulp is then simmered for several minutes until soft. Press the pulp through a food mill to extract the seeds. Pulse the grape skins in a food processor about 8 times until roughly chopped. Mix the skins and seedless pulp together with tapioca. Let filling sit in fridge for 2 hours or longer. Add sugar and salt. Then pour filling into unbaked pie crust. Top with upper crust. Dot with butter pieces. (Lattice looks beautiful with this purple filling!) Bake pie at 400F for 20 minutes then reduce heat to 350F and bake another 30 minutes or more if needed. Let pie cool before serving. Filling may be runny when warm, but will set up when refrigerated.
There may be more recipes to come, if my bootcampers send me their delicious info to share with you. Here is a photo of our gorgeous spread:
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