Grapes

German, Swiss, and Italian settlers planted grapes in central Missouri in the 1800's.  When an insect pest ravaged the vineyards of Europe in the late 1800's, Missouri was instrumental in saving the European grape industry by supplying rootstocks resistant to this pest.  By 1900, Missouri was famous for high quality grapes and Missouri wines often took top honors in international competitions.  Today, Missouri produces wine, juice and table grapes.

Concord grape pie

Remove skins from 4 cups of Concord grapes and save.  Bring grape pulp to a boil and simmer 5 minutes.  Press pulp through a sieve to remove seeds.  Add skins to pulp.  Combine 1 cup sugar, 1/3 cup flour, 1 tablespoon lemon juice, 2 tablespoons melted butter, and stir into grape pulp.  Turn into an unbaked pie shell.  Mix 1/2 cup flour, 1/2 cup sugar, and 1/4 cup butter until crumbly and sprinkle on the pie.  Bake at 400 degrees Fahrenheit for 40 minutes.

Pie crust

Sift together 1 1/2 cups flour, 1/2 teaspoon salt, and lightly work in chilled lard (1/4 cup) and butter (1/4 cup).  Add 1/3 cup or less ice water slowly and roll on floured board.  Line pie tin.  Have dough well over the edge of the pan.