Winery: Fahrmeier Family Vineyards

Ingredients:
Crust:
1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1/2 cup crushed peanuts
1 whole Egg
5 T Cold Water
1 T White Vinegar
1 t Salt

Pie Filling:
5 to 6 cups Concord (or any dark purple skinned) grapes, rinsed
3/4 cup sugar
4 1/2 to 5 t cornstarch
1 T Lemon juice
2 T butter

Peanut Butter Whipped Cream:
1 cup heavy whipping cream
1 T creamy peanut butter
1 T powdered sugar
1/2 t vanilla

Directions:
Crust:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. With a food processor, crush peanuts until they are a coarse mixture. Add to Crisco and flour mixture. Combine. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Recipe is enough for 3 pie crusts.

Pie Filling:
Preheat oven to 375 degrees. Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately. Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Add in cornstarch and lemon juice. Return to pot and boil until mixture coats the back of a spoon. Remove from heat. Add butter. Pour into prepared pie shell. Bake for 30-45 minutes until set. Let cool completely. Top with peanut butter whipped cream and serve.

Peanut Butter Whipped Cream:
Combine the peanut butter and cream: add in all of the ingredients together and, with a hand or stand mixer fitted with a whisk attachment, whip on medium low speed for about a minute. Once the peanut butter has broken up, increase the speed to medium high. Whip until the cream holds medium stiff peaks.