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Favorite Grape Pie

 Favorite Grape Pie
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
6-8 ServingsPrep: 35 min. Bake: 25 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.

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Favorite Grape Pie (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 403 calories, 15 g fat (7 g saturated fat), 38 mg cholesterol, 240 mg sodium, 65 g carbohydrate, 1 g fiber, 3 g protein.