Recipe by Esther Kenagy
"This is one of my favorite pies my mother used to make at least 50 years ago."
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1 (9 inch)
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 dough and cut it into small circles. I used these in a cupcake tin to make open topped-tarts. The 12 of them lasted about 1/2 hour once they cooled!
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!!!
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 each grape in half lengthwise and squeezed them as hard as I could into the pan, skins included. Then I followed the recipe as provided. The pie turned out delicious! I was surprised at the flavoring as it had almost a rhubarb hint. I had never heard of grape pie previously, but now I have a new recipe in my book!
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 and I became VERY frustrated separating the pulp from the seeds. I might have had exceptionally seedy grapes, but I was ready to give up when my husband suggested putting the pulp/seed mix into the lettuce spinner. Two rounds of that separated everything and I continued with the recipe.
So- fantastic result but some frustration getting there.
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.
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 would definitely reccommend this recipe!
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 and see if I like it even better...
* Percent Daily Values are based on a 2,000 calorie diet.
Concord Grape Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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