Every year since 2008 I have made a Concord Grape post. My favorite thing to do with Concord Grapes (other than eat them fresh as I walk away from the farm stand I just bought them at) is make a pie. I’ve posted the recipe before, but never with a good visual step by step, until now. I’ve given each photo a descriptive sentence you’ll need to go to the link to get the full recipe.The Concord Grapes – so hard not to just eat them like this. People often have issue with the pits, my eating technique: squish the pups and pits down your throat and chew the skin the perfect sweet sour fruit experience. Squirt the pulp from the grapes into a medium size pot and keep the skins in a bowl.The pulp gets boiled until the pits loosen, this juice is passed through a sieve back into the skins where sugar and instant tapioca are added.Divide the pastry in half and roll out, the top has to have a hole in it to allow steam to vent from the pie.Fill the base and dab butter all over — this is important as it helps to tame the sweetness and make for a more luxurious filling. Just make sure to leave a butter free space for the stream hole.Crimp the edges well and make a glaze with an egg yolk and milk.Paint the top of the pie with the egg wash. Sprinkle generously with Demerara sugar (or any large grain raw sugar). Bake. Let the pie cool to room temperature before you serve it. I like best when it is cold from the refrigerator.Serve with unsweetened whip cream or Ice Cream if you want, but really it doesn’t need anything. Enjoy!