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Concord Grape Pie I

Read Reviews (42)

"Good old fashioned pie...worth all the work." — Glenda

Ingredients Edit and Save

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Original recipe makes 1 - 9 inch pie Change Servings

1 recipe pastry for a 9 inch double crust pie
5 cups Concord grapes
1 1/4 cups white sugar
1/4 cup all-purpose flour

1 pinch salt
3/4 teaspoon lemon juice
1 1/2 tablespoons butter

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Directions

Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter or margarine. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool.

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Just a note about peeling the grapes: it isn't difficult! It's very easy and you can even get your children in on the act. Holding the grape, point the eye (where the stem was attached) toward the bowl, and SQUEEZE! The grape pops right out of the skin and into the bowl. (Concord grapes are of the "slip skin" variety, so named because the skins will slip right off.)

—SALLYDINIUS

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Most Helpful Critical Review

Aug 06, 2011

Pretty good, but a bit too solid and wow did the grape-peeling take a long time!

—Ali

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43 Ratings

Sep 29, 2005

This pie is awesome and definitely worth the time. One thing I change everytime I make it is the amount of sugar. These grapes are sweet already, so all that sugar is not needed. I made it with 1/2 cup this year and it was the best one yet! I also upped the lemon juice to 1 teaspoon. Another thing, I never know how many grapes to buy to equal 5 cups, I got 2 pints this year and it was the the perfect amount.

—TINAP309

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Oct 30, 2005

This is worth the effort. For later cooking, freeze the filling in 9 inch pie plates covered with tinfoil. Then store in plastic bags in the freezer. Anytime, make the pastry,unwrap a filling, and drop it in the pie shell and bake.

—REDBARN

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Sep 16, 2005

This is my first review after years of using this site...I had to write this review! This pie is fantastic! Our neighbor blessed us with his concord grapes and I've been making and freezing the fillings all week. My fingers are stained but my family still wants more! My husband has requested at least 15 fillings frozen for the winter. I've got 5 left to make...in between I'm making several fresh pies at a time. Don't be put off by having to separate the skins from the pulp..it's worth the effort. I don't add the butter, it doesn't need it. Thanks for sharing such a great recipe.

—Trish

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Oct 23, 2006

My mom died 2 years ago. She used to make grape pie and it was my favorite! However, I never found her recipe when I went through her recipe books. I tried this one because it looked like it was similar and it was EXACTLY like my mom's! This is absolutely the greatest pie recipe ever. I've made it (although very time-consuming) for family and friends and this pie always receives unbelievable accolades. Most people have never even tasted something like this before. It's so unique. Don't even attempt to make it without buying yourself a food mill if you don't already have one. The work for this pie is worth the effort and those grapes only come available once a year in the fall. Thanks so much for this recipe. My mom would be proud.

—Lori P.

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Sep 12, 2003

This pie was very good. Everyone in my family LOVED it & wondered when I was making it again. It actually was better cold from the fridge. The only suggestion I waould make is to add a little more thickener......otherwise it was wonderful!!!!!!!! Sue from Buffalo, NY

—bakersue

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Oct 20, 2005

Wow! That is one very RICH and SWEET pie. So rich that I cannot eat a whole piece. It's way too sweet for me. I even cut the sugar down to 1 cup, but it's still too much. It also needed more flour, so I added 1/2 cup instead of 1/4. I think this pie would be best with 1/2 cup sugar and without the butter. It's just too rich the way the recipe tells you to make it. It's a very fun idea, though. A grape pie! Who would have thought of such a thing? My hands aren't purple, but my tongue sure is.

—Jewelsie

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Nutrition

Calories
420 kcal
21%

Carbohydrates
64.6 g
21%

Cholesterol
6 mg
2%

Fat
17.3 g
27%

Fiber
2.3 g
9%

Protein
3.6 g
7%

Sodium
299 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Concord Grape Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 420
Calories from Fat: 156

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 5.2g 26 %
Cholesterol 6mg 2 %
Sodium 299mg 12 %
Potassium 145mg 4 %
Total Carbohydrates 64.6g 21 %
Dietary Fiber 2.3g 9 %
Protein 3.6g 7 %
Sugars 40.5g
Vitamin A 2 %
Vitamin C 4 %
Calcium 2 %
Iron 16 %
Thiamin 25 %
Niacin 19 %
Vitamin B6 5 %
Magnesium 3 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.