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(Pies And Pastry) - (The International Jewish Cook Book)

Squeeze out the pulps and put them in one vessel, the skins into
another. Then simmer the pulp a little and press it through a colander
to separate the seeds. Then put the skins and pulps together and they
are ready for the pies.

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Pulp the grapes. Place pulp in a stew-pan and cook a short time. When
tender mash pulp through a sieve to remove seeds. Add skins to pulp.
Add one scant cup of sugar and rounded teaspoonful of butter. Line a
pie plate with rich pastry, sprinkle over one tablespoonful of flour.
Pour in the grape mixture and sift another tablespoonful of flour over
the top of mixture and cover with a top crust in which vents have been
cut, to allow the steam to escape, and bake in a hot oven. Allow two
small cups of grapes to one pie.

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Grape Pie

Grapes make the best pies when very tender and green. If not very small,

they should be stewed and strained, to get out the seeds, before they

are made into pies--sweeten them to the taste when stewed. They do not

require any spice. If made into a pie without stewing, put to each layer

of grapes a thick layer of sugar, and a table-spoonful of water.

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