Concord Grape Pie I

Concord Grape Pie I

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"Good old fashioned pie...worth all the work."
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servings 420 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
  2. In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter or margarine. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
  3. Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool.


  1. 51 Ratings

Most helpful positive review

Just a note about peeling the grapes: it isn't difficult! It's very easy and you can even get your children in on the act. Holding the grape, point the eye (where the stem was attached) toward t...

Most helpful critical review

Pretty good, but a bit too solid and wow did the grape-peeling take a long time!

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Just a note about peeling the grapes: it isn't difficult! It's very easy and you can even get your children in on the act. Holding the grape, point the eye (where the stem was attached) toward t...

This pie is awesome and definitely worth the time. One thing I change everytime I make it is the amount of sugar. These grapes are sweet already, so all that sugar is not needed. I made it wit...

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, a...

This is my first review after years of using this site...I had to write this review! This pie is fantastic! Our neighbor blessed us with his concord grapes and I've been making and freezing th...

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...

This pie was very good. Everyone in my family LOVED it & wondered when I was making it again. It actually was better cold from the fridge. The only suggestion I waould make is to add a little ...

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 mor...

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 th...

I really liked this recipe: unique and perfect for concord grape lovers! I suspected it would be too sweet for my taste and cut the sugar down to just over 1/2 cup, which turned out to be perfec...

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