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Concord Grape Pie Recipe

Instead of featuring typical fruits like cherries, blueberries, apples or peaches, this pie spotlights Concord grapes. Why not surprise your family with this delightfully different dessert tonight?—Linda Erickson, Harborcreek, Pennsylvania

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Concord Grape Pie Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 8 Servings

30 35 65

Ingredients

4-1/2 cups Concord grapes (about 2 pounds)
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed

Directions

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. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.
In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 431 calories, 14 g fat (7 g saturated fat), 20 mg cholesterol, 202 mg sodium, 77 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Concord Grape Pie in Taste of Home August/September 1996, p65

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Concord Grape Pie

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(1-1) of 1 reviews

Reviewed on Sep. 17, 2012 by M. Compton

Excellent taste! I used old fashioned oats instead of quick-cooking oats, I froze my butter before cutting it in, and after combining the pulp, skins, sugar, flour, lemon juice & salt together, I brought the mixture to a boil, cooked & stirred for 2 minutes, removed from heat, then poured into pastry shell. For proper consistency, the pie needs to be refrigerated before serving.