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Concord Grape Pie III

SUBMITTED BY: Esther Kenagy      PHOTO BY: CHARCOALED

"This is one of my favorite pies my mother used to make at least 50 years ago."
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie
    
About  scaling  and  conversions

INGREDIENTS

  • 4 cups Concord grapes
  • 1 cup white sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 (9 inch) pie shell

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Squeeze the pulp out the skins into a saucepan, saving the skins in a bowl.
  3. Cook the pulp in a saucepan over medium heat, stirring frequently, until the seeds are beginning to come out.
  4. Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
  5. Pour into an unbaked 9 inch pie crust and make a lattice top.
  6. Bake at 375 degrees F (190 degrees C) for about 50 minutes. This pie may run over so put a piece of foil under it to catch the drips.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2004 by THATSSWELL
Although preparing the grapes was time-intensive, this can't be avoided, and it was definitely worth it. This is SO delicious. I didn't have enough grapes for a whole pie, so I rolled the dough and cut it into small circles. I used these in a cupcake tin to make open topped-tarts. The 12 of them lasted about 1/2 hour once they cooled!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2007 by JONI
I didn't have Concord grapes, but a very large container of dark seedless grapes that my DH bought at our warehouse club. There were more than we could east so I decided to make this pie. I cut each grape in half lengthwise and squeezed them as hard as I could into the pan, skins included. Then I followed the recipe as provided. The pie turned out delicious! I was surprised at the flavoring as it had almost a rhubarb hint. I had never heard of grape pie previously, but now I have a new recipe in my book!

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2004 by LILBEAVER
Made this pie yesterday after returning from the N.Y. finger lakes--my wife loves it-she says it tastes like dark cherries--easiest pie I ever made--thank you

2 users found this review helpful


 
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Recipe Submitter:

Esther Kenagy
Cooking Level: Expert
Home Town: Worthington, Pennsylvania, USA
Living In: Beavercreek, Ohio, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 223

  • Total Fat: 5.4g
  • Cholesterol: 0mg
  • Sodium: 104mg
  • Total Carbs: 43.8g
  •     Dietary Fiber: 0.7g
  • Protein: 1.4g

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