Concord Grape Pie

Concord Grape Pie Slice

I am guessing that not many of my readers have heard of grape pie before. Well, if you can get Concord grapes in your area, you are in for a real treat. Everyone that I know who has tasted this pie will forever remember it. For this recipe, you will need one unbaked single pie shell. I'm a firm believer in making my own crust, though you can purchase one if you don't have the time or inclination to prepare your own. I'm providing a recipe here for the crust I made, but feel free to use your own favorite pastry shell recipe. Though the pie is delicious warm out of the oven, I would suggest chilling it before serving as it holds together better if you do.


Concord Grape PieConcord Grape Pie
Recipe by
Published on September 18, 2007

Sweet Concord grape pie filling — this is a pie you will never forget

Print this recipePrint this recipe

Filling:
  • 4 1/2 cups Concord grapes (about 2 lbs or 900 g)
  • 1 cup sugar
  • 1/4 cup flour
  • 2 teaspoons lemon juice
  • 1/8 teaspoon sea salt
  • 1 unbaked 9-inch pastry shell (see below)
Streusel topping:
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup flour
  • 1/4 cup (1/2 stick) cold unsalted butter
Instructions:
  • Concord grape pie filling
    Squeeze the end of each grape opposite the stem to separate the skins from the pulp. Set the skins aside in a medium-sized bowl. Put the pulp in a medium saucepan and bring to a boil. Boil, stirring constantly, for 1 minute.

  • Press the boiled pulp through a strainer to remove the seeds. Add the seedless pulp to the bowl with the grape skins, along with the sugar, flour, lemon juice and salt. Stir well to combine. Transfer the mixture to the pastry shell (see below).

  • Concord grape pie streusel topping
    To make the topping, combine the oats, brown sugar and flour. Cut in the butter with two knives or a pastry cutter until crumbly. Sprinkle the topping over the filling. Cover the edges of the crust with foil.

  • Bake in a preheated oven at 425° for 15 minutes. Remove the foil, and continue to bake for another 20 minutes or so, or until golden brown. Cool on a wire rack before serving.

For the crust, I made a flaky butter pie crust. The key to a good pie crust is to ensure that all of the ingredients are cold.

Flaky Butter Pastry Shell

Ingredients:
  • 1 cup flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon baking powder
  • 1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
  • 3 to 4 tablespoons ice water
Instructions:
  • In a medium bowl, combine the flour, salt and baking powder. Cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces. Sprinkle 3 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add more of the ice water.

  • On a floured surface, roll the dough out into a flat circle shape with a floured rolling pin. Gently fold the rolled dough in half and transfer to the pie plate. Trim the dough and fold to make the crust edge. Crimp the edges.

Concord Grape Pie

13 comments:

MapMaster said...

So good, I had it when Lisa wasn't around to tell me not to eat pie for breakfast too.

The Curly Cook said...

Lisa, this looks REALLY good. I've got lots of concord grapes so i think i'll give this a shot!

Manjula said...

Never baked a pie in my life! But thats gonna change soon. This looks so yummy.
I have some puff pastry sheets. Can I roll them out and make the pie crust?

Padma said...

Wow that looks amazing, yeah I never attempted to make a pie-at-home..
you recipe gives me enough confidence to try it out...

Lisa said...

Curly Cook;

Let me know how it turns out! You will love this pie!

Manjula;

You could try puff pastry, but I'm not sure it would work as well. If you do try, I'd be very curious to know how it worked out for you.

Padma;

I'm so glad my post inspired you to make a pie. It's really not that hard. The filling is simple, and though the pastry is a bit trickier, just follow the instructions exactly, and you should have no trouble. Of course, you can always cheat by purchasing an unbaked pie shell :)

Scott at Real Epicurean said...

It looks really interesting and original actually. I might give this one a go!

Chef Jules said...

Thanks for this, Lisa. It looks wonderful. I bought concord grapes yesterday, as a matter of fact. I've been consuming them ever since so I doubt they'll make it into the pie. I'll have to go back for more so I can try this one!

zlamushka said...

What a gorgeous pie.. I like hoe healthy it is, too... Cannot stand cakes with cream, milk, eggs and butter fillings :-(

Chef Tom said...

That looks soo delicious! Thanks

Antonia said...

What an original entry for ITB - thanks for sharing it. I have never eaten a grape pie before. Do you think it would work as well with other grape varieties if Concord were not available?

Lisa said...

Thanks for stopping by Antonia. I'm not sure if other varieties of grapes would work as well, but you could use red grapes I suppose. The pie might not be quite as flavourful, but I am sure it would still be tasty. If you do try the pie with a different variety of grape, I would be very interested to know how it turned out.

Anonymous said...

I was looking for a recipe to use up my concord grapes, and came across your blog. Gorgeous blog, and the pie recipe was perfect. It was my first pie ever and it got rave reviews. Thanks!

bellini said...

We do have concord grapes but I have Coronation grapes in the fridge that may work well in this pie. I'll let you know.