Before

You'll have to imagine what was left in the "After" shot. It wasn't worth taking a picture of.

This is a grape and a pumpkin pie. Both the grapes and the pumpkin came out of our yard, and both pies turned out great. The grape pie has been a tradition in my family for the past many years. Ever since the grape vine in the backyard gave us more grapes than we could eat, we've been making grape pie.

Making a grape pie isn't as easy as a pumpkin, but the flavor is amazing, and definitely worth the effort. Using concord grapes, you pop the grape out of its skin, saving the skins in one bowl and cooking the "guts" on the stove until they fall apart. Then you push the "guts" through a sieve to separate the seeds and combine the pulp with the skins. Add a bit of sugar, flour and spice, then throw it into a pie shell. (Maybe pouring it in would be better...throwing sometimes causes splatter.) The pie will have a beautiful purple color and a bold grape flavor.