Concord Grape Pie III

Concord Grape Pie III

Esther Kenagy

"This is one of my favorite pies my mother used to make at least 50 years ago. I have 6 quarts of fruit in the freezer for this winter!"
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Ingredients

1 h 50 m servings 256 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 118 mg
  • 5%

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.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack.
  2. Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
  3. Cook the pulp in a saucepan over medium-low 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. Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.
  6. Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.

Reviews

Read all reviews 32
  1. 34 Ratings

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Most helpful positive review

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 doug...

Most helpful critical review

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 o...

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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 doug...

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...

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.

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 a...

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 an...

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 ...

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...

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

There is a "Grape Jamboree" near the town I grew up in that sold grape everything, including concord grape pie. I LOVE IT! This recipe is far from difficult and really, no more time consuming t...

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