Concord Grape Pie Recipe
- 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)
- 1/2 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, cubed
- 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.
Reviews for Concord Grape Pie
Sort By :
I found that I had to work with this recipe! The first time around, I'd used one of those pie crust rims to prevent edges from getting too browned! The 2nd time around, I placed the pie plate on a square of aluminum foil and then placed on one of those racks which allow the pie to bake and yet drips don't go all over the oven. I found that baking the pie at 400 o F. worked much better for me. What I'd done was: Place 3 cups of BLACK SEEDLESS GRAPES in a food processor and pulse just until grapes were finely chopped! I didn't use Concord grapes as they weren't on hand! For me, using seedless grapes worked better & that way, it wasn't time consuming! I combined 2/3 cup water, 1/2 tsp. ground cinnamon, 1/4 tsp. nutmeg, 1-1/2 Tbsp. lemon juice, the 1 cup sugar, & 1/8 tsp. salt. I'd started out by mixing the flour, sugar and salt together, then I added the water and stirred. I brought the mixture to a boil until thickened, 1 minute.Then I added the lemon juice and spices. I'd added 1 cup of grapes to the liquid/flour-sugar mixture before bringing to the 1 minute boiling time. I added the remaining grapes to the mixture and allowed to cool. I baked my 2nd pie at the 400o F. oven tempt. and I made the topping, adding 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg to topping mixture. As I'd said, what worked better for me was to place the pie on the pie baking rack with the foil around it & I'd found that it baked well with the edges NOT covered! This way, the edges did brown, but NOT over-browned! When I'd tried it the first time around, & used that pie rim, I admit that I'd forgotten to take the rim off after the first 15 minutes of baking @ 425o F. The edges were much lighter! I'd had also found that I needed LESS grapes-perhaps about 2-1/2 to 3 cups, rather than 4-1/2 cups. When I baked my 2nd pie, I then caught on in squeezing the grapes for filling which I'd had left for my 2nd pie! However, I didn't separate the skins/pulp for the remaining pie filling. It was easier for me to just squeeze the grapes needed for my 2nd pie into the rest of the filling which I'd prepared for the first pie. I rated my pies as a 5* recipe when I prepared the 2nd one! Certainly, this is a recipe I'd never prepared before! Linda Erickson, Thank you for sharing your recipe! delowenstein
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.