Concord Grape Pie II

Concord Grape Pie II

22

"Not your typical fruit pie."
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Ingredients

servings 364 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
  3. Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
  4. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
  5. Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.

Reviews

22
  1. 25 Ratings

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Most helpful positive review

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 gr...

Most helpful critical review

"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 finge...

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 gr...

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 i...

"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 finge...

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...

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 husban...

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 ...

We just got our first crop of concord grapes from our vines. This pie was the most interesting I found and the easiest. The grape preparation was a pain, but if you want pain free, buy your fill...

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...

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...