I made this today, and I'd like an opinion or two from the Esteemed Pie
Makers Of RFC (EPMORFC).

http://www.producepete.com/recipes/grapepie.html

It tastes fine, but it seemed kinda runny. Now, I haven't made a pie in
ages, so I adhered to the recipe. But note the *superscripted* "1" in
the line for the water/cornstarch mixture. I wondered at the time if
that was supposed to be part of a fraction - perhaps 1/2 - that got
incompletely entered in the page source.

Would, indeed, 1/2 cup of water seem a reasonable amount in this
context, for that 3 tbsp of cornstarch?

Thanks for your thoughts.


--
Blinky

One time on Usenet, Blinky the Shark > said:

> I made this today, and I'd like an opinion or two from the Esteemed Pie
> Makers Of RFC (EPMORFC).
>
> http://www.producepete.com/recipes/grapepie.html
>
> It tastes fine, but it seemed kinda runny. Now, I haven't made a pie in
> ages, so I adhered to the recipe. But note the *superscripted* "1" in
> the line for the water/cornstarch mixture. I wondered at the time if
> that was supposed to be part of a fraction - perhaps 1/2 - that got
> incompletely entered in the page source.
>
> Would, indeed, 1/2 cup of water seem a reasonable amount in this
> context, for that 3 tbsp of cornstarch?
>
> Thanks for your thoughts.

I'm not a pie maker, but I do use a cornstarch and water
mixture to thicken sauces. That being said, the above sounds
like a heck of a lot of water to me. I usually use two parts
cornstarch to three parts water (tablespoons, mostly).

I looked at a few other grape pie recipes via Google, and
none of them use cornstarch (although one calls for tapioca).
Maybe one of them would be better:

http://www.google.com/search?hl=en&q...=Google+Search

--
Jani in WA

Little Malice wrote:
> One time on Usenet, Blinky the Shark > said:
>
>> I made this today, and I'd like an opinion or two from the Esteemed Pie
>> Makers Of RFC (EPMORFC).
>>
>> http://www.producepete.com/recipes/grapepie.html
>>
>> It tastes fine, but it seemed kinda runny. Now, I haven't made a pie in
>> ages, so I adhered to the recipe. But note the *superscripted* "1" in
>> the line for the water/cornstarch mixture. I wondered at the time if
>> that was supposed to be part of a fraction - perhaps 1/2 - that got
>> incompletely entered in the page source.
>>
>> Would, indeed, 1/2 cup of water seem a reasonable amount in this
>> context, for that 3 tbsp of cornstarch?
>>
>> Thanks for your thoughts.
>
> I'm not a pie maker, but I do use a cornstarch and water
> mixture to thicken sauces. That being said, the above sounds
> like a heck of a lot of water to me. I usually use two parts

> cornstarch to three parts water (tablespoons, mostly).

Following that instruction, the ratio I used was 3 to 16.

If that superscripted "1" in the recipe was supposed to be "1/4", then
that would work out to 3 to 4. That's pretty close to your nominal 2 to
3. I'll bet that's it; I'll try that next time.

> I looked at a few other grape pie recipes via Google, and
> none of them use cornstarch (although one calls for tapioca).
> Maybe one of them would be better:
>
> http://www.google.com/search?hl=en&q...=Google+Search

I looked at tons of them, too, after making that pie. I was surprised
how many of them didn't even use grapes -- just grape juice. Anyway,
call me stubborn, but I'd rather work this recipe out than move on at
this point.

Thanks for your input.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:
> Little Malice wrote:
>> One time on Usenet, Blinky the Shark > said:
>>
>>> I made this today, and I'd like an opinion or two from the Esteemed Pie
>>> Makers Of RFC (EPMORFC).
>>>
>>> http://www.producepete.com/recipes/grapepie.html
>>>
>>> It tastes fine, but it seemed kinda runny. Now, I haven't made a pie in
>>> ages, so I adhered to the recipe. But note the *superscripted* "1" in
>>> the line for the water/cornstarch mixture. I wondered at the time if
>>> that was supposed to be part of a fraction - perhaps 1/2 - that got
>>> incompletely entered in the page source.
>>>
>>> Would, indeed, 1/2 cup of water seem a reasonable amount in this
>>> context, for that 3 tbsp of cornstarch?
>>>
>>> Thanks for your thoughts.
>> I'm not a pie maker, but I do use a cornstarch and water
>> mixture to thicken sauces. That being said, the above sounds
>> like a heck of a lot of water to me. I usually use two parts
>
>> cornstarch to three parts water (tablespoons, mostly).
>
> Following that instruction, the ratio I used was 3 to 16.
>
> If that superscripted "1" in the recipe was supposed to be "1/4", then
> that would work out to 3 to 4. That's pretty close to your nominal 2 to
> 3. I'll bet that's it; I'll try that next time.
>
>> I looked at a few other grape pie recipes via Google, and
>> none of them use cornstarch (although one calls for tapioca).
>> Maybe one of them would be better:
>>
>> http://www.google.com/search?hl=en&q...=Google+Search
>
> I looked at tons of them, too, after making that pie. I was surprised
> how many of them didn't even use grapes -- just grape juice. Anyway,
> call me stubborn, but I'd rather work this recipe out than move on at
> this point.
>
> Thanks for your input.
>


I've got a great grape pie recipe..no water added. Very rich and thick.

5-6 cups of concord grapes
3/4 - 1 cup sugar
1 1/2 Tbs. tapioca

You pinch each grape and pop out the pulp and seeds.SAVE the skins in a
large bowl. In a heavy bottomed pot, put the grape pulp in, bring to a
boil and simmer for 6-8 minutes. Tnen pour thru a colander or use a food
mill to remove the seeds. POur the juicey pulp over the skins and let
sit for 4-6 hours. I even let it sit over night and make the pie in the
morning. Preheat oven to 425° . After the rest period, add the sugar
and the tapioca. Pour the grape mixture into a pie shell. Top with
another crust or you can make a lattice. BAke at 425° for 15 minutes.
Lower the temp to 350° and cook for 30 minutes. The crust should be
browning nicely and the juice will bubble up a little. Good idea to
place a cookie sheet or some foil under this pie because when it bubbles
over....it's messy!

I got this recipe from someone who lives in Naples, New York, in Finger
Lakes wine country. They have a terrific grqpe festival there and have
pies galore.

Melondy

Melondy wrote:
> Blinky the Shark wrote:
>> Little Malice wrote:
>>> One time on Usenet, Blinky the Shark > said:
>>>
>>>> I made this today, and I'd like an opinion or two from the Esteemed Pie
>>>> Makers Of RFC (EPMORFC).
>>>>
>>>> http://www.producepete.com/recipes/grapepie.html
>>>>
>>>> It tastes fine, but it seemed kinda runny. Now, I haven't made a pie in
>>>> ages, so I adhered to the recipe. But note the *superscripted* "1" in
>>>> the line for the water/cornstarch mixture. I wondered at the time if
>>>> that was supposed to be part of a fraction - perhaps 1/2 - that got
>>>> incompletely entered in the page source.
>>>>
>>>> Would, indeed, 1/2 cup of water seem a reasonable amount in this
>>>> context, for that 3 tbsp of cornstarch?
>>>>
>>>> Thanks for your thoughts.
>>> I'm not a pie maker, but I do use a cornstarch and water
>>> mixture to thicken sauces. That being said, the above sounds
>>> like a heck of a lot of water to me. I usually use two parts
>>
>>> cornstarch to three parts water (tablespoons, mostly).
>>
>> Following that instruction, the ratio I used was 3 to 16.
>>
>> If that superscripted "1" in the recipe was supposed to be "1/4", then
>> that would work out to 3 to 4. That's pretty close to your nominal 2 to
>> 3. I'll bet that's it; I'll try that next time.
>>
>>> I looked at a few other grape pie recipes via Google, and
>>> none of them use cornstarch (although one calls for tapioca).
>>> Maybe one of them would be better:
>>>
>>> http://www.google.com/search?hl=en&q...=Google+Search
>>
>> I looked at tons of them, too, after making that pie. I was surprised
>> how many of them didn't even use grapes -- just grape juice. Anyway,
>> call me stubborn, but I'd rather work this recipe out than move on at
>> this point.
>>
>> Thanks for your input.
>
> I've got a great grape pie recipe..no water added. Very rich and thick.
>
> 5-6 cups of concord grapes
> 3/4 - 1 cup sugar
> 1 1/2 Tbs. tapioca
>
> You pinch each grape and pop out the pulp and seeds.SAVE the skins in a

Not that committed to the project. That's one reason I liked the
no-fiddling-with-the-grapes recipe I used.

> large bowl. In a heavy bottomed pot, put the grape pulp in, bring to a
> boil and simmer for 6-8 minutes. Tnen pour thru a colander or use a food
> mill to remove the seeds. POur the juicey pulp over the skins and let

No food mill.

Wait...isn't this the second time you've separated the seeds?

> sit for 4-6 hours. I even let it sit over night and make the pie in the
> morning. Preheat oven to 425° . After the rest period, add the sugar
> and the tapioca. Pour the grape mixture into a pie shell. Top with
> another crust or you can make a lattice. BAke at 425° for 15 minutes.
> Lower the temp to 350° and cook for 30 minutes. The crust should be
> browning nicely and the juice will bubble up a little. Good idea to
> place a cookie sheet or some foil under this pie because when it bubbles
> over....it's messy!

And takes two days.

I'm sure it's great, though. Thanks, seriously.

Mine ran over, too. I had it on a nice big pizza pan.

> I got this recipe from someone who lives in Naples, New York, in Finger
> Lakes wine country. They have a terrific grqpe festival there and have
> pies galore.

I was *just* exchanging posts in another group with someone who lives in
that area, and who trades at this Naples shop:

http://www.sweetiepies.com/

They not only offer grape and other pies:

http://tinyurl.com/2z9vaa

....they also sell their fillings;

http://tinyurl.com/2kj7kc


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:
> Melondy wrote:
>> Blinky the Shark wrote:
>>> Little Malice wrote:
>>>> One time on Usenet, Blinky the Shark > said:
>>>>
>>>>> I made this today, and I'd like an opinion or two from the Esteemed Pie
>>>>> Makers Of RFC (EPMORFC).
>>>>>
>>>>> http://www.producepete.com/recipes/grapepie.html
>>>>>
>>>>> It tastes fine, but it seemed kinda runny. Now, I haven't made a pie in
>>>>> ages, so I adhered to the recipe. But note the *superscripted* "1" in
>>>>> the line for the water/cornstarch mixture. I wondered at the time if
>>>>> that was supposed to be part of a fraction - perhaps 1/2 - that got
>>>>> incompletely entered in the page source.
>>>>>
>>>>> Would, indeed, 1/2 cup of water seem a reasonable amount in this
>>>>> context, for that 3 tbsp of cornstarch?
>>>>>
>>>>> Thanks for your thoughts.
>>>> I'm not a pie maker, but I do use a cornstarch and water
>>>> mixture to thicken sauces. That being said, the above sounds
>>>> like a heck of a lot of water to me. I usually use two parts
>>>> cornstarch to three parts water (tablespoons, mostly).
>>> Following that instruction, the ratio I used was 3 to 16.
>>>
>>> If that superscripted "1" in the recipe was supposed to be "1/4", then
>>> that would work out to 3 to 4. That's pretty close to your nominal 2 to
>>> 3. I'll bet that's it; I'll try that next time.
>>>
>>>> I looked at a few other grape pie recipes via Google, and
>>>> none of them use cornstarch (although one calls for tapioca).
>>>> Maybe one of them would be better:
>>>>
>>>> http://www.google.com/search?hl=en&q...=Google+Search
>>> I looked at tons of them, too, after making that pie. I was surprised
>>> how many of them didn't even use grapes -- just grape juice. Anyway,
>>> call me stubborn, but I'd rather work this recipe out than move on at
>>> this point.
>>>
>>> Thanks for your input.
>> I've got a great grape pie recipe..no water added. Very rich and thick.
>>
>> 5-6 cups of concord grapes
>> 3/4 - 1 cup sugar
>> 1 1/2 Tbs. tapioca
>>
>> You pinch each grape and pop out the pulp and seeds.SAVE the skins in a
>
> Not that committed to the project. That's one reason I liked the
> no-fiddling-with-the-grapes recipe I used.
>
>> large bowl. In a heavy bottomed pot, put the grape pulp in, bring to a
>> boil and simmer for 6-8 minutes. Tnen pour thru a colander or use a food
>> mill to remove the seeds. POur the juicey pulp over the skins and let
>
> No food mill.
>
> Wait...isn't this the second time you've separated the seeds?
>
>> sit for 4-6 hours. I even let it sit over night and make the pie in the
>> morning. Preheat oven to 425° . After the rest period, add the sugar
>> and the tapioca. Pour the grape mixture into a pie shell. Top with
>> another crust or you can make a lattice. BAke at 425° for 15 minutes.
>> Lower the temp to 350° and cook for 30 minutes. The crust should be
>> browning nicely and the juice will bubble up a little. Good idea to
>> place a cookie sheet or some foil under this pie because when it bubbles
>> over....it's messy!
>
> And takes two days.
>
> I'm sure it's great, though. Thanks, seriously.
>
> Mine ran over, too. I had it on a nice big pizza pan.
>
>> I got this recipe from someone who lives in Naples, New York, in Finger
>> Lakes wine country. They have a terrific grqpe festival there and have
>> pies galore.
>
> I was *just* exchanging posts in another group with someone who lives in
> that area, and who trades at this Naples shop:
>
> http://www.sweetiepies.com/
>
> They not only offer grape and other pies:
>
> http://tinyurl.com/2z9vaa
>
> ...they also sell their fillings;
>
> http://tinyurl.com/2kj7kc
>
>

I've been there! Eaten there, too! Great pie. Bought the filling once
but just couldn't pay the price every time I got a craving so learned to
make my own. Around where I live the fillings sell for $15 but of course
no shipping involved.

So, if you don't want to fuss with the grapes too much, just follow the
recipe but don't add the water/cornstarch mixture. Just add tapioca with
the sugar, added to the warm mixture. Be sure to boil it awhile. I bet
it will taste more concentrated without the water. At the very least it
should be added grape juice and not water.

Melondy

Melondy wrote:
> Blinky the Shark wrote:

>> I was *just* exchanging posts in another group with someone who lives in
>> that area, and who trades at this Naples shop:
>>
>> http://www.sweetiepies.com/
>>
>> They not only offer grape and other pies:
>>
>> http://tinyurl.com/2z9vaa
>>
>> ...they also sell their fillings;
>>
>> http://tinyurl.com/2kj7kc
>
> I've been there! Eaten there, too! Great pie. Bought the filling once

It's funny how this got started -- me asking in another group why nobody
makes grape pies. I've been so sheltered.

It probably doesn't help that I live he

http://blinkynet.net/sharks/blinkysat.html



> but just couldn't pay the price every time I got a craving so learned to
> make my own. Around where I live the fillings sell for $15 but of course
> no shipping involved.

I might try their filling once, since it seems to have your approval.

> So, if you don't want to fuss with the grapes too much, just follow the
> recipe but don't add the water/cornstarch mixture. Just add tapioca with

I like the idea so far. But there's not much juice (considering what
we're leaving out). That's okay?

> the sugar, added to the warm mixture. Be sure to boil it awhile. I bet
> it will taste more concentrated without the water. At the very least it
> should be added grape juice and not water.

Thanks for that idea. I hadn't considered any tweakage past juggling
the cornstarch-water ratio. I'm not used to working with tapioca -- can
you ballpark from the amounts of the other ingredients (grapes and sugar, I
mean) how much to try as a starting point?


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html