Favorite Grape Pie Recipe

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Friends and family will be so impressed by this tasty pie. The grapes make a wonderful pie filling and is so easy to make.—Thom Borchert, Bella Vista, Arkansas
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES: 6-8 servings


  • 3 cups Concord grapes
  • 1 cup plus 1 teaspoon sugar, divided
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sour cream
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
  • Pastry for a double-crust pie (9 inches)
  • 1 egg yolk, lightly beaten

Nutritional Facts

1 piece: 403 calories, 15g fat (7g saturated fat), 38mg cholesterol, 240mg sodium, 65g carbohydrate (37g sugars, 1g fiber), 3g protein.


  1. Remove skins from grapes by pinching grapes at end opposite stem (pulp pops out); reserve skins. In a saucepan, simmer pulp for 6 minutes or until seeds are loosened, stirring constantly. Press pulp through a sieve; discard seeds.
  2. In a saucepan, combine pulp and reserved grape skins. Combine 1 cup sugar and flour; stir into sour cream. Add sour cream mixture, lemon juice and salt to grape mixture. Bring to a boil; cook and stir for 2 minutes. Remove from heat.
  3. Line a 9-in. pie plate with bottom crust; trim pastry and flute edge. Pour filling into crust. Roll out remaining pastry and cut out a 6-in. circle. Center circle over pie filling. (Discard remaining pastry or save for another use.) Brush circle with egg yolk; sprinkle with remaining sugar. Bake at 400° for 25-30 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Concord Grape Pie in Country Extra September 2002, p37

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