Is there anything better than summer?

I am not talking a sweltering, concrete-jungle kind of summer where you sweat in the shower, on the subway, basically anywhere.

I am talking summer on the lake, with friends, a little summer ale and seasonal baked goods.

Summer 2010 was marked by more visits home to the Finger Lakes than I have had since moving to the city. And I enjoyed every single one of them.

So I tearfully say goodbye to one of the best summers ever and leave you with one of my favorite new recipes. Baked with local Finger Lakes grapes and shared with two of my best home friends, it was truly a magical way to end the wedding week and welcome autumn.

Enjoy, and I hope it gives you something to look forward to when you make new memories next summer.

Finger Lakes Grape Pie

Adapted from allrecipes.com

1 double pie crust (I used this one)

5 cups grapes (I used a variety of Concord, Niagara, and Catawba. They not only worked out perfectly, but the different colors made the pie extra pretty)

1 1/4 cups sugar

1/4 cup flour

Pinch salt

1 teaspoon lemon juice

1 1/2 tablespoons butter

Roll out your bottom pie crust, place in pan and chill until ready to use.

Pop the grapes out of their skins, setting skins aside for later use (If your grapes are ripe this should happen easily). Place grape pulp in a saucepan and cook over medium heat until grapes are boiling. Make sure to mash them to release their flavor and juice.

Remove from heat and press through a sieve to separate out the seeds.

Mix together pulp, skins and lemon juice.

Mix together sugar, flour, and salt and stir into grape mixture. Pour into pie crust. Dot with butter. Roll out top crust and place over filling. Decorate with left over pie crust cookie cutter-ed into an adorable shape of your choice.

Bake at 400 degrees for 50 minutes until the crust is golden brown. Let cool and enjoy with a few sassy friends and a relaxing summer ale.