Concord Grape Pie III Recipe - Allrecipes.com
Concord Grape Pie III Recipe

Concord Grape Pie III

Recipe by  

"This is one of my favorite pies my mother used to make at least 50 years ago."

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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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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2004

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!

 
Most Helpful Critical Review
Nov 09, 2009

I followed this recipe to a "t". I found it was way too sour. It was quite time consuming and messy. I made sure that I put the pie on a cookie sheet first and I'm glad I did. The filling ran out all over the place. The smell was amazing, but the taste just didn't cut it!!!

 

32 Ratings

May 20, 2007

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!

 
Sep 12, 2007

This pie was superb. I was nervous about eating a pie made out of grapes...but I was pleasantly suprised. It was tart like a rhubarb pie. Loved it.

 
Oct 21, 2008

I made the filling into prepared tart shells instead of a pie and the flavour was wonderful. I am withholding one star because of preparation- separating the grapes and skins is time consuming and I became VERY frustrated separating the pulp from the seeds. I might have had exceptionally seedy grapes, but I was ready to give up when my husband suggested putting the pulp/seed mix into the lettuce spinner. Two rounds of that separated everything and I continued with the recipe. So- fantastic result but some frustration getting there.

 
Sep 22, 2008

I can not tell you how many times I made this pie, and everytime I did everyone loved it! The removing of the seeds is a little time consuming, but you would have to do that no matter what. I would definitely reccommend this recipe!

 
Aug 21, 2009

I made this with grapes I acquired from a local winery. (acquired - haha!) and it was amazing... Watch your pie crust so you don't over bake it, will try this next time with a scratch pie crust and see if I like it even better...

 
Oct 07, 2004

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

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 103 mg
  • 4%

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

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