Re: Grape Pie

Nancy Young wrote:

Kate Connally wrote:

Well, I made a grape pie yesterday.
I got a peck of grapes from the farm market.
Seedless concords. I made one pie and the
rest are in the freezer. May make some freezer
jam like I did a couple of years ago - it was
really good and I just finished it off the other
day. Then I'll probably make another pie in a
week or so. Yum! Grape pie is one of my favorites.


I've never had grape pie. I'm sure I'd like one.

I'll post the recipe. I have to get it from home and
type it in. It's from Betty Crocker. It's pretty simple
if you have seedless concords - not so much if you have
seeded ones. It's basically grapes, sugar, flour, butter.
I add some vanilla. You could add cinnamon I you like it.

I never knew there were seedless concord until 2 years ago
when I went to get grapes and they asked me if I wanted
seeds or seedless. What a wonderful thing! Those damn seeds
were a PIA! So if you want to make grape pie I hope you can
get seedless grapes in your area.

Are you still testing recipes for America's Test Kitchen?
I was wondering about that just the other day, and here
you are.

Theoretically. I get the recipes sent to me but
it's been a while since I made one. Mainly because
a lot of them are for things I have no interest in
making. Sometimes it's because the ingredients are
too expensive and I'm broke near the end of the month.
Also, sometimes it's because they only give you a week
to do it and it's just not convenient to do it that soon.
I really wish they give you a month, but even 2 weeks
would be better.

I think the last thing I tried, back in June, was a French
toast recipe which I didn't really care for. It was *way*
complicated and not even as good, imo, as my regular
French toast. (It was weird. First you used only yolks,
which I hate because I already have too many whites in
the freezer waiting for me to make angel food cake or something.
Then they had you add cinnamon which I didn't care for. I like
cinnamon but I would just as soon not have it in my French
toast batter - I think the cinnamon flavor "interferes" with
the maple syrup with which I slather it. Also, I had to find
one of several specific breads they recommended. I ended up
getting Pepperidge Farm Farmhouse Hearty White as it was the
only one available in my area. Their goal was to have a bread
that wouldn't get too soggy and to make a crisper texture.
This was supposed to be accomplished by making crumbs of one
slice of bread and mixing them with brown sugar, cinnamon,
and butter and, after soaking the bread in the batter,
applying a coating of the crumb mixture to one side of the
bread. Then you fry it starting with the crumb side. Good
grief! Dirty dishes galore, ridiculous amount of work, for what?
I usually make French toast with whatever bread I have on hand but
my favorite is Mancini's twist (a local bakery's Italian bread).
I just whip up an egg or two and add some milk or cream and a
little vanilla, slop the bread around in it, and then fry it in
bacon grease or butter. It's excellent! I think it gets plenty
crisp on the outside if you do it right.)

So, basically, I'm waiting for them to send me one
that sounds good to me, with ingredients I like and
can afford, and when I don't have other plans for the
weekend and can get to the store for the groceries
and have the time to do the actual cooking.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@xxxxxxxx
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