Page 61 - United States of Pie

3. When all the grapes have been pinched, it’s time to cook the
pulp. In a medium-size saucepan, bring the pulp to a boil
over high heat. Lower the heat just slightly, and cook the

pulp at a rolling boil for 5 minutes. At this point, the pulp
should have released its seeds, turning into a seedy mush.

4. Strain the pulp through a fine-mesh sieve into a bowl. Use a
spoon to push any grape solids through the mesh, leaving
the seeds behind. Discard the seeds. You should have a
viscous greenish liquid in the bowl. (Sounds attractive,
doesn’t it?)

5. Add the skins to the cooked pulp, and let the mixture come

to room temperature. At first the mixture will appear grayish
and unappetizing, but don’t worry. The tannins and pectin in
the skins will activate as the mixture sits, softening the skins
and turning the pulp rosy. (When baked, the mixture will
turn a deep purple.)

6. When the pulp is ready, you can use it immediately for
filling, refrigerate it for a few days, or freeze it for up to

several months.