featured chef: Crystal Davison of Knob Creek Vineyard
Why do I support local?
Knob Creek Vineyard & Winery (and Museum!)
Knob Creek Farm is a 15-acre quiet retreat in the middle of urban north Johnson City, that is open to the public with its vineyard, winery, and museum complex. Crystal is a descendant of the Sherfey family who has stewarded the land since 1867, as the records go. Crystal, her husband Paul, and her mother Deanna Carey, also steward a historical collection about Washington County and the larger region, all open to the public. Their vineyard grows French and American varieties — but the Concord grapes are famous for making grape pie. (Read their Featured Farmer profile here.)
Grape Pie
The tasting room (open Fridays 1-6pm; Saturdays 10am-6pm; Sundays 1-6pm) does not serve this pie, but you can come and taste their wines and explore 3 museum buildings on the property.
Prepare any kind of pastry pie crust and roll out into a 9″ pie pan.
- 5 cups Worden (Concord) grapes. This is about 5 solid large clusters.
Slip the skins off and set them aside in a bowl.
Take the pulp (the insides of the grape) and boil the pulp until the seeds release. Strain this using a fine strainer, or food mill.
Pour the strained pulp into the skins.
- Add 1 & 1/4 cup sugar, 1/4 cup flour (Mix them first, says the traditional note). Add pinch salt, 1 T. lemon juice.
Pour into the (raw, no need to pre-bake) pastry crust. Dot the top with butter.
Bake at 400 for 45-60 minutes. It will still be wobbly, but it will thicken as it cools.
Crystal’s does not have a top crust, but some traditional recipes top with a streusel topping or a second lattice crust. As you like!
