Concord Grape Pie

Directions

1. 1
   To make the pie crust, mix together the flour and salt in a bowl.
2. 2
   Using a pastry blender or a fork, cut in the butter and shortening until the mixture resembles coarse meal.
3. 3
   Sprinkle the water over the mixture a tablespoon at a time, mixing lightly after each addition, until the dough can be formed into a ball.
4. 4
   Divide the dough into two pieces, form each piece into a ball, and allow them to rest for 15 minutes before rolling out.
5. 5
   To make the filling, slip the skins off the grapes and reserve them.
6. 6
   Put the grape pulp in a saucepan and simmer over medium-low heat just until soft enough to release the seeds, about 8 minutes.
7. 7
   Push the grape pulp through a wire-mesh strainer to remove the seeds.
8. 8
   Combine the pulp in a bowl with the reserved grape skins.
9. 9
   Roll out each ball of dough on a well-floured board until they are 10 to 11 inches in diameter.
10. 10
    Line the bottom of a 9-inch pie pan with a round of dough.
11. 11
    Preheat the oven to 450F.
12. 12
    Mix the sugar, salt, and tapioca together in a bowl and spread about half of the mixture onto the bottom of the crust.
13. 13
    Mix the remaining tapioca mixture with the grapes and add the lemon juice.
14. 14
    Pour the pie filling into the crust and dot with the butter.
15. 15
    Cover with the top crust and crimp the edges to seal.
16. 16
    Bake for 10 minutes, and then lower the temperature to 350F and bake for another 25 to 30 minutes, until golden brown.
17. 17
    Remove from the oven and cool for 30 minutes before serving.
18. 18
    If not serving immediately, warm the pie in an oven set on the lowest temperature for 10 minutes before serving.