Title: Grape Skin Pie
Categories: Pie Fruit Historic
Yield: 1 10" pie

2 1/2	c	Grape skins and juice drained from pulp
1	c	Sugar
1 1/2	tb	Flour
		Pastry for a double-crust 10-inch pie

Wash the grapes and press out the pulp. Now drain the juice from this pulp onto the skins and discard the pulp. Combine sugar and flour; add to the skins and juice. Place grape mixture into a 10-inch pie pan lined with pastry and cover with a top crust. Bake at 350F. for 45 minutes.

This recipe dates from 1932.

19 RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN

MM Format by John Hartman Indianapolis, IN

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