"Not your typical fruit pie." — Terri
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4 1/2 cups
1 (9 inch)
quick cooking oats
packed brown sugar
Excellent pie! One of the few pies that I, non-successful-pie-maker that I am, have ever turned out. The only thing I changed was that I discarded the grape skins after removing the pulp. The grape flavor was superb, hard to believe that it was so 'grape-y' just from the grapes, almost as if someone infused concentrated grape extract into it. I guess that's the difference between Concordes and other grapes, that distinct flavor. I suspect that this recipe would work well with other kinds of fruit, especially peaches. Thanks!
"Press the grapes through a strainer or food mill..." That sounded easy enough. But after using three different types of strainers and squishing with a spoon, and then frantically with my fingers, I have learned for myself that grape pulp does NOT pass through a strainer. I was fishing the seeds out with my fingers until I gave up and called a neighbor to borrow her food mill. I still wound up with more juice than anything I could classify as "pulp." If I had not added the skins back in, I would have had nothing to make a pie WITH! I now have two messy, gooey, (yet tasty) pies that more closely resemble grape cobbler. This receipe gets a 3 for flavor ONLY. The effort required was not worth it, and I will not make this again.
I have to disagree with the previous reviewer. First, I just used a regular food strainer to separate the pulp from the seeds and while I didn't get every drop of pulp, I certainly got most of it. And yes, the pie was a bit soupy when it first came out of the oven but after cooling overnight, it thickened beautifully. I took the pie to work and it was a great hit. I will definitely be making this pie again.
Excellent recipe, I did cut the sugar down to 1/2 cup & used whole wheat flour as well. For the person who had difficulty with the food mill, you didn't boil the grapes long enough. I have also made this filling for grape tarts using phyllo dough & muffin pan
This is a delicious pie! We have grape vines in the yard and this was a great way to use the grapes. It was very easy to do. Separating the grapes from the skin took a little time, but it was certainly easy enough. I think I'm going to make more filling and freeze it for when I need to make a pie!
This recipe is spectacular. The only change I made was to brush the crust with beaten egg white and pre-baked it for 5 minutes. Separating the skin and the pulp was a labor of love for my husband. Put a cookie sheet under the pie to avoid oven drips...
I'm giving it a 4 only because preparing the grapes were a pain in the butt! The results were amazing though. DELISH! Just had a giant piece for lunch with some cold milk. I think 1 cup of sugar is WAY too much and I'm happy I only used 1/2 cup. Perfect mix of tart and sweet, has a cherry pie texture. I also used whole wheat pastry flour in place of white flour. Those are the only changes I made. Thanks for sharing.
I made 2 of these pies today. The first one I used Concord grapes and I must say I had not problems at all with removing the seeds, it was very easy actually and I followed the recipe exactly as well. If you boil the grapes long enough the seeds come right out. I used a potato masher to kind of help the grapes go through the strainer and I just used the kind of strainer that you would rinse noodles or fruit in because I didn't have anything else. Still no seeds went into the mixture so it worked for me. The second pie I used Niagra grapes and I cut the sugar in 1/2 but again no problems what so ever and I have never made a fruit pie like this. It tastes wonderful!!
* Percent Daily Values are based on a 2,000 calorie diet.
Concord Grape Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 104
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