Concord Grape Pie III

Concord Grape Pie III

32
Esther Kenagy 23

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

servings 223 cals
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Original recipe yields 8 servings

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Nutrition

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

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 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.

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...

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...