When concord grapes start appearing at the market I buy 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, and picking them. It was in that house, from the memory of watching my mother, I taught myself to make pies.
Pies take some time though, so I’ve condensed things a bit and tried my hand at galettes.
You can used a store bought crust, I use Julia Child’s galette dough recipe. You may use the same filling recipe to make a traditional pie as well. You will need a food mill to remove the seeds from the pulp.
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.
-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.
-Add to fruit.
-Roll crust to 1/8th inch thick, 10 to 12 inch disc.
-Place on a parchment lined baking sheet.
-Place filling in middle and fold over leaving an opening.
-Brush with egg white and sprinkle with sugar.
Bake on bottom shelf 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.