Reviewed: Nov. 2, 2009

Great pie. its time consuming but not hard. i thought this was way too sweet but that can be fixed. ty for the recipe.

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Reviewed: Sep. 29, 2009

This recipe's a keeper - pie is a cross between blackberry and blueberry! We have 5 different purple grape varieties (incl 2 different Concord types)that grow on my arbor. Each variety makes the pie taste a little different and the recipe needs to be adjusted based on the sugar and tanin properties, since the skins are used in the pie. If your grapes are too sweet, use less sugar and add some lemon juice to make the pie more tart tasting.

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Leslie

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Reviewed: Sep. 17, 2009

This pie was a decent amount of work, but not too much. Thanks to the person who explained how easy it is to "peel" the grapes! The problem is that it is a lot of work for a pie that pretty much just tastes like grape jam in a crust. I used three different crusts, and each time my favorite part was eating the crust. I cut the sugar to a cup, and still feel like it was too sweet, but my husband likes things really sweet, so he thought it was about right. He agreed that anymore sugar would have made the pie pretty much inedible. I really wanted to like this one, particularly since I have so many Concord grapes, but it just tasted too much like jam.

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cookiebookie

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Reviewed: Aug. 17, 2009

i'd definitely add less sugar. i added 1 cup and will probably only do 1/2 cup next time. still - YUMMY!!!

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bleejones

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Reviewed: Oct. 17, 2008

I got mixed reviews with this recipe. My husband said it was 'too grapey' but my father (a wine lover) said it was fantastic. I would definitely have to invest in a food mill were I to make it again!

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Rae812

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2008

Add just a little less flour to bring out the grape flavor.

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Connie R.

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Reviewed: Oct. 12, 2008

The pie turned out great. I only used 3/4 cup of sugar since I don't care for a really sweet pie. Had no problems with straining the seeds out of the pulp with a regular colander (if you cook the pulp long enough...6 to 10 min....the seeds come out easily). A very good recipe!

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AFLAME2

Cooking Level: Expert

Living In: Conneaut, Ohio, USA

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Reviewed: Oct. 12, 2008

I experimented quite a bit with this recipe and surprisingly it still turned out awesome. I only had 1 small carton of Concord grapes from the farmer's market that nobody in the house seemed to want to eat. So I scaled the recipe down to 2 servings, baked the filling in a small glass dish, and put the filling into mini puff-pastry shells. I had added a little cornstarch but still a little runny. But so delicious! And pretty. Now if only I had some vanilla ice cream to serve it with...

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thekaz1969

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Reviewed: Oct. 7, 2008

I was pleasantly surprised. Tasted a bit like strawberry-rhubarb (my all-time fav!) And happy to finally make use of my abundant concords.

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jeanniebean

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

I have always wanted to try a grape pie, and how lucky I was to try this one at age 72..great reviews from family and friends. also made use of the way to freeze the filling, this will be a family favorite. thanks.

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Joan

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Reviewed: Sep. 29, 2008

Very good pie! I did decrease the sugar a bit (to 1 cup) for my own personal preference. I added cornstarch to thicken. I came out with a delicious and not runny grape pie.

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BelleK

Cooking Level: Expert

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Reviewed: Sep. 28, 2008

YUM. That 'bout sums it up! :) It was a lot more tart than I expected, the cooking brought a lot of the sour out...I did add extra lemon juice (1 tsp total) and took the sugar down to 1/2 cup as well, but I couldn't imagine that more sugar would have cut the sour. It was plenty sweet with that amount. I also forgot to add the butter to the top of the filling, but it was really tasty. Someone else mentioned strawberry rhubarb pie and I would have to agree. A pleasant sweet-tart. I ate mine tonight with strawberry ice cream and it was superb. Wasn't as much work as I thought from other reviews, slipping them out of their skins was easy. There were a few steps to follow, but I think the trickiest part for me was making a crust! Try this one tonight and you'll be pleased. :)

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lunamama3

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Reviewed: Sep. 17, 2008

I served at a dinner party, and it was a SMASH hit!! The pie was devoured with zeal, and it was so yummy. I will be making again. The only change I made was boiling the pulp on the stove with the skins & a little corn starch to thicken it up a bit. Thanks for sharing the recipe, now I know what to do with all of those grapes the mother-in-law brings over from her garden!!

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trolt

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

this was surprisingly delicious! i wasn't sure how it would be and how the texture would turn out. but it was great. i didn't seal the edges well becuase i was in a hurry, but next time i will be more careful.

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 4, 2007

My husband said this was the best pie he'd ever tasted! I made smaller individual tarts using Keebler Ready mini graham cracker crusts and they were fabulous. I decreased the baking time to 20 minutes for 6 tarts. I will be making a second batch tonight!

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sgemft

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2007

the recipe is unique and surprisingly tart. i use the wild concord grapes from my backyard so that might be why. the filling came out runny though, in a thick sauce kind of way. this was after adding a handful of extra flour and a spoonful of cornstarch. also, with the 5 cups of grapes, the filling settled leaving a gap between the filling and the top crust. next time i think it might be best to double the amount of grapes and add more flour/cornstarch.

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nikki-cole

Cooking Level: Expert

Living In: North Smithfield, Rhode Island, USA

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Reviewed: 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.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 2, 2006

A little on the sweet side, and the filling was runny. But delicious. We used regular black grapes instead of Concord, so they were difficult to peel.

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Gustava

Cooking Level: Expert

Home Town: Townsend, Delaware, USA

Living In: Odessa, Delaware, USA

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Reviewed: 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.

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REDBARN

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: 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.

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