A number of people (including members of this monastery) have complained that as soon as they opened the blog the sequence for the feast of St. Dominic automatically began playing. This isn't the case for all computers including Sr. Blogger's. We apologize for this nuisance and hopefully the problem is solved. (We keep telling you that we really do not know what we are doing!)
One of readers asked for the recipe for Grape Skin Pie. You can find it on numerous recipe sites but here is one we used. You really should be using pulpy Concord grapes for the best taste.
Because our grapes are seedless eating grapes (Reliance, which you can buy in your local grocery store) we simply mashed the grapes with a hand masher and added the rest. We also added two tablespoons of tapioca to ensure thickening. Instead of flour we used cornstarch. Your cornstarch box gives the instructions for how to make the substitution.
It is surprisingly good! Try it!
GRAPE SKIN PIE
1 recipe pastry for a 9 inch double crust pie
5 cups Concord grapes
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 pinch salt
3/4 teaspoon lemon juice
1 1/2 tablespoons butter
Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter or margarine. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool.