a wonderful, fluffy white cake. Make one quickly and prepare to win big. French Silk Frosting tastes excellent on top of this.
| Prep Time: | 1 hr |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 5 cups Concord grapes
- 1 ¼ cups white sugar
- ¼ cup all-purpose flour
- 1 pinch salt
- ¾ teaspoon lemon juice
- 1 ½ tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack. Press one pie pastry into a 9-inch pie pan; set second pastry aside.
- Wash and stem grapes; squeeze grape pulp out of the skins into a large saucepan. Place skins into a large bowl and set aside.
- Mash a few grapes in the saucepan to release their juices. Place over medium-low heat and bring to a full boil.
- Run hot pulp mixture through a food mill to remove seeds. Add pulp to the skins in the large bowl and stir in lemon juice.
- Mix sugar, flour, and salt together in a separate bowl; stir into grape mixture and pour into the bottom pastry. Dot with butter and cover with second pastry. Flute the edges and cut little slits in the top crust for steam to escape.
- Place pie on the baking sheet in the preheated oven; bake until crust is golden brown and juice begins to bubble through the slits in the top crust, 45 to 50 minutes. Allow to cool completely before serving.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 270 mg |
| Sugars | 41 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Truly delicious and unique! I cut back on the sugar to 3/4 cups and it was perfect. I also cooked the skins with the pulp and it worked perfectly and the pie held together great! Wonderful with vanilla ice cream too.
I have made this many times! The most difficult part is finding the grapes! Not for the faint of heart that doesn’t like to spend time in the kitchen but it is time well spent! A unique pie for sure!
Made this pie 11 years ago with our grapes. Used this recipe for the filling portion. I used my Mother’s recipe for the crust and crumble topping.
Awesome pie tastes awesome you gotta try it.
Delicious pie, which was simple and fast to make!
I love this recipe! I am always looking for ways to use the abundance of Concord grapes that we have each summer. This is a bit of work but really not bad at all and so worth it! It tastes a bit like blueberry pie with a bit of tartness to it. So yummy! I followed others advice and added less sugar. Froze lots of packages of the mix to make pies at a later date!
Great concord pie recipe! I followed it exactly and it turned out just the way my mom and grandma used to make! I will definitely use this recipe again!
I made this recipe several times… All came out too watery (even using cornstarch never worked) except this time I decided to make juice using this juice recipe (https://www.simplyrecipes.com/recipes/making_grape_juice/) but I removed the seeds before hand!!! The pie finally wasn’t watery at all
Seems odd that you don’t grind up grape skins. I wish I would’ve. Also use less sugar. Maybe my grapes were a different variety of concord since im in Korea? Not sure.
I’ve been making grape pie for many years. This recipe is excellent! I thicken the filling a bit more and completely strain out any skins .
This was incredibly time consuming. But I love concord grapes and it was worth it. If you are a fan of grape jam, this is the pie to make!
Good base recipe. Grapes tend to be really wet so we pre- cooked them in the microwave in a big glass measuring cup with the sugar and flour till it thickened. This saves the bottom crust from getting soggy. This pie has such a flavour burst, you won’t want any other.
I’ve made concord grape pie a couple other times, but didn’t actually have a saved i
Easier than I expected. Grapes slipped right out of their skin. Don’t skimp on the sugar – otherwise it may be sour. I wasn’t sure about the skins in the pie, so I used my immersion blender to eliminate a lot of them. I forgot the butter, but not sure how that would have changed the pie.
This recipe is identical to the one in my Mother’s old Farm Journal Pie Cookbook. I bake a lot, but Concord Grape Pie is my absolute favorite–Measure the grapes BEFORE you separate the slip the skins. You can easily slip the skins off the grapes while watching a movie or TV for 90 minutes or so. Use 4 bowls: one for the intact grapes, one for skins, one for pulp and one for stems and bad grapes. I use her old Foley Food Mill to separate the pulp from the seeds, or you can use a mesh strainer. I get a peck of grapes and it makes enough filling for 3-4 pies (I bake one and freeze the rest for Thanksgiving and Christmas–about 3 cups of filling for each pie or an 8×8 pan of Concord Grape Cobbler) Yes, this it is absolutely worth it-
Interesting flavor. Had some ripe concord grapes on our vine, and tried this out. Tasted closer to a cranberry flavor. It was sweet but very tart. Doubt I’ll make it again, but it was fun to try.
Amazing!! Cut back on sugar to just under 3/4 cup, now I know how to use up ou grapes! We have an abundance of them on our vines this year.
I used cornstarch instead of flour to make the filling gluten free, and I cut the sugar to 3/4 cup because 1.25 cups seemed like an awful lot of sugar. It was delicious! I used most of the filling to make a regular pie for my family after pouring a little into a ramekin, sprayed lightly with cooking spray, to make a crust-less pie for myself because I was too lazy to make a gluten free crust (and they are never as good regular ones). I accidentally set my convection oven at 350 F instead of 400 F and the pie took about 60 minutes, but was still fine. Also, you can save some energy by waiting to turn the oven on until you have finished preparing, cooking and seeding the grapes, as that takes a while.
This was, quite simply , the best pie I have ever eaten. I followed the instructions and it turned out phenomenal! I still have about 8 lbs go grapes left, so I will be freezing the filling so we can enjoy this amazing pie through the holidays
We loved this grape pie and I will definitely be making it again! Even though peeling the grapes seemed tedious, I didn’t think it seemed any more time consuming than slicing and peeling apples for an apple pie, for example. The peels come off easily. We grow concord grapes in our backyard and this will be a great recipe for using them up!
Delicious pie!! I used 1/2 cup sugar since grapes are naturally sweet and I am glad I did it. It came out perfect sweetness! I brushed the top with beaten egg and sprinkled 1 Tbsp sugar as I always do. Since I do not have a food mill, I took the seeds out one by one but it worth the effort. I am keeping this recipe !!