On Tuesday morning it was my mom’s turn to share a Thanksgiving recipe on Channel 3 News Today.

So, Linda Chudowsky made her way into studio B to share Concord grape pie with all of Cleveland.

My mother has been cooking Thanksgiving dinner for decades and while it's mostly traditional Thanksgiving sides on the table, like her amazing homemade mashed potatoes and the stuffing she makes from scratch, or her green bean casserole... OK, I am getting hungry and I could go on and on.

A few items help to make it different when the Chudowskys get together. It may seem simple, but I love celery stuffed with cream cheese, with or without nuts.

My mom's homemade cranberry sauce is different than most and I love orange Jell-O with mandarin oranges in it. But a must on Thanksgiving for us is Concord grape pie.

Sure, apple and pumpkin are great, but nothing beats the taste of Linda’s Concord grape pie made from scratch.

You can see with the recipe and how to prepare it below.

It’s not easy, but it is so worth it. The taste is incredible, both the grapes and the pie crust topping melting in your mouth. It’s a messy delight!

I have yet to meet someone who hasn’t liked this pie. I brought one into the newsroom and it didn’t take long for it to disappear.

Besides the taste, which is clearly the main goal, each time I eat my mom’s Concord grape pie, memories of my childhood come rushing back and that’s what makes it special to me.

I’m proud my mom was able to visit Channel 3 and share it with you. Linda made a special cookbook for her children years ago, made up with all our favorite meals, sides and desserts growing up.

We are also sharing kugelis, which without question is the number one meal in the Chudowsky home. It’s what everyone wants to have on a special occasion! It takes some time to prepare but it is so worth it (of course I’ve never made it, leave it to the pro). I hope you enjoy the pie as much as this family from Bay Village has for decades!

Concord grape pie

Ingredients:

• 4 cups Concord grapes
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 T lemon juice
• 1 1/2 T melted butter
• 1 9-inch unbaked pastry shell
• Crumb topping

Directions:

• Slip skins from grapes, set them aside
• Bring pulp to a boil; reduce heat and simmer five minutes
• Press pulp through sieve to remove seeds; add skins
• Combine sugar, flour and salt; add lemon juice, butter and grape pup; pour into pastry-lined pie plate
• Top with crumb topping
• Bake 400 degrees for 40 minutes

Bonus recipe: Kugelis

Ingredients:

• 5 pounds potatoes
• 1 pound bacon
• 6 eggs
• 1 large white onion
• 1/2 cup flour
• Salt
• Pepper

Directions:

• Dice bacon and onion; saute over low heat until cooked through
• Peel potatoes; cut into small pieces; cover with water until ready to blend
• Blend potatoes, adding eggs one at a time to prevent potatoes from turning black
• Pour bacon-onion mixture (including grease) into potatoes; add flour a little at a time; ladle into greased cast-iron skillet and bake at 500 degrees for 20 minutes; lower oven temperature to 400 degrees for 20 minutes; lower temperature again to 325 degrees until potatoes are cooked through