Allrecipes home
bookmark
 

Concord Grape Pie I

SUBMITTED BY: Glenda      PHOTO BY: Jewelsie

"Good old fashioned pie...worth all the work."
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
ADVERTISEMENT
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2003 by SALLYDINIUS
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.)

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2005 by REDBARN
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.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2005 by TINAP309
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.

5 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 420

  • Total Fat: 17.3g
  • Cholesterol: 6mg
  • Sodium: 306mg
  • Total Carbs: 64.6g
  •     Dietary Fiber: 2.3g
  • Protein: 3.6g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?