When I was growing up my mom baked a lot of pies, and one of my favorites was one that it surprised me that none of my friends had ever had.

They thought the very idea was weird.

But then, my folks took us to pick-your-own farms and the grapes that went into those pies were not your bland Thompson seedless: they were meant to have flavor.

They were surely geared towards the DIY winemaker types but we were Mormons so we made juice and we got pie.

All of which came back to me when my friend Catherine, delighted at my delivering some peaches, gifted me with some grapes from her garden. Then when she saw my reaction she put more in the bag. Then more. After all, I’d done that drive so she didn’t have to. (We have a standing arrangement that if they’ll let me buy that many, I’ll pick up a lug for her, too.)

Hers were about the size of cranberries. I ran a handful at a time in my palm, searching for stems and hoping I got them all. It reminded me of processing sour cherries–a bit of work but so worth the effort.

The pie is in the oven and I put too many in and the top fell apart because I rolled it too thin and it is overflowing a little and the only recipe I found was for seeded Concord grapes from my 1952 Betty Crocker so it’s all guesswork. But since my mom used that cookbook I figured it was the one to start with. Their 1 1/3 c sugar became 1 1/4 because I know their editors went heavy on the stuff in everything but I didn’t dare mess with it too much on the first try.

It wasn’t done as I was typing this but pulling it out of the oven to see if it was, I dipped a spoon at the edge to see what I was getting.

Wow that was good.

Even better, now that it’s out.

I know who needs to try some of this. Hey Catherine!