Post by Oh_Rosi on Oct 6, 2018 19:15:49 GMT -5
First the filling.
Use the kind of blue grapes that pop out of their skins.
1. Slip the pulp out of the skins. Reserve the skins. (Find a comfortable place to sit and put on a favorite Netflix show. This part takes awhile if you have a lot of grapes.)
2. Cook the pulp until the seeds loosen. Press through a colander/large sieve to remove seeds.
3. Cook the pulp and skin until the skins are soft, at least half an hour. I dilute it with a bit of water, otherwise I find the filling is too strong-tasting. About 1 cup water for 5 cups of filling. Or you may like it full strength
5. Sweeten to taste. Joy of Cooking recommends, for one pie, 3/4 cup sugar if you started with 4 cups of blue grapes.
5. Thicken with cornstarch. For every cup of filling, use 1 tablespoon cornstarch dissolved in 1 tablespoon cold water. Cook for 2-3 minutes until the cornstarch is cooked.
6. Cool the filling, and add to a pre-baked pie or flan crust.
Flan crust
Makes one 9 1/2 inch flan pan
1/3 cup sugar
1/3 cup butter
Beat until light, then beat in
2 eggs
1/4 cup milk
Then beat in
1 cup flour
1 tsp baking powder
Bake at 350 for 20 minutes