Old Fashioned Concord Grape Pie

For the Crust:
Use one disk Pâte Brisée recipe (see recipe below)

For the Filling:
4 cups seedless Concord grapes
1 cup sugar
3 tablespoons quick cooking tapioca
2 teaspoons lemon juice
1 tablespoon butter
½ tablespoon cornstarch

Oat Streusel Topping:
½ cup quick-cooking rolled oats
½ cup brown sugar
¼ cup flour
¼ cup butter

To make Streusel:
Combine oats, brown sugar and flour. Cut in butter until evenly distributed.

Roll out 1 disk Pâte Brisée to about â…› inch thickness on a lightly floured surface. Press dough into bottom and up the side of a 9-inch pie plate. Trim excess dough flush with edges of pie plate using a knife. Flute edges with a fork.

Wash concord grapes. Place grapes in saucepan, smash and simmer about 5 minutes until soft. Stir in sugar, tapioca, lemon juice, butter and cornstarch. Simmer an additional 5 minutes. Let mixture cool. Place grape filling in a pastry lined pie pan. Sprinkle oat streusel on top. Bake at 375°F for 40 minutes. Cool for 1 hour before serving.

Garnish with a lemon twist.
Yields: 6-8 servings (one pie)

Pâte Brisée

2¾ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter
plus 2 tablespoons cold unsalted butter, cut into small pieces
â…“ to â…” cup ice water

Pulse flour, sugar, and 1 salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry add more water, 1 tablespoon at a time, and pulse.

Shape dough into 2 disks and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
Yields: 2 disks

Recipes adapted from Souders Studios Pies