Reviewed: Jan. 15, 2012

Last summer I was lamenting that one could not buy Concord Grapes it seemed, my favorite from my childhood. Literally the next day on Craigslist a man was offering a couple of boxes from his garden, he just couldn't use them. I had never made Concord Grape Pie before, but CG's + pie = how could it go wrong? I ended up making four using this recipe, and sharing them. SOOOO GOOOD. A little time consuming to remove skins and seeds, but if you are a Concord fan, it is worth it. The only change I made was I use Tapioca in my pies instead of flour...Try this!

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Reviewer:

Tina

Reviewed: Oct. 7, 2011

I found a shortcut that saved me a lot of time: I did not prepeel or individually separate the seeds. Instead I put the entire bunch of whole grapes into the pan and mashed down on them some and turned on the heat. I stirred in part of the sugar to bring out the juices and cooked down the grapes. Between the sugar, continuing to mash the grapes, and cooking down, it released most of the liquid. Furthermore, by not removing the skins the color of the grapes were brought out without having the skins in the pie. I then strained everything through a strainer (leaving behind seeds and skin) and added the remainder of the sugar to taste.

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Reviewer:

kaiyla

Reviewed: Sep. 19, 2011

Very good reciepe, unfortunatly living on the north west coast real concord grapes are not easy to come by here. I had to use seedless concords, and these are rare here as well. If Id had the grapes from Naples NY where Im from this would have been perfect. Thanks for the reciepe

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Reviewer:

buck98281

Cooking Level: Intermediate

Home Town: Pittsford, New York, USA

Living In: Delta, British Columbia, Canada

Reviewed: Sep. 5, 2011

Awesome. I added a crumble top and WOW!

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Reviewer:

ptamom

Reviewed: Sep. 5, 2011

This pie was great! I used black seedless grapes, halved them and cooked on the stove top for 10 minutes. Super easy and delicious! I'm going to try green grapes next time!

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Reviewer:

KayKay

Reviewed: Nov. 15, 2010

I had a good size package of large seedless purple snacking grapes that were getting old so I quartered them and added sugar and a little grape juice (out of lemon) and hey, it turned out okay. I probably won't make it again, but for the record it wasn't bad.

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Reviewer:

Iggy

Reviewed: Oct. 10, 2010

awesome Erie, PA

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Reviewer:

Carol

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

Reviewed: Nov. 9, 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!!!

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Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Grimsby, Ontario, Canada

Reviewed: Oct. 21, 2009

Definitely a lot of work to make, but it had a very welcome and unexpected flavor. It feels like eating cherry pie, but has the nice tang of strawberry-rhubarb. It is heartburn-inducing, so take it easy on the eatin'.

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Reviewer:

JonCreighton

Home Town: Worcester, Massachusetts, USA

Reviewed: Oct. 11, 2009

Good pie! I mashed all the grapes and then picked out the skins. It was still a lot of work but it seemed easier then separating the grapes one-by-one. I won't be making this very often, as it took my quite some time. A nice tasting pie in the end!

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