Concord Grape Pie
Total TimePrep: 30 min. Bake: 35 min. + cooling
I made this Sunday for the first time ever using grapes (we think Concord) from our backyard. It was so good I made a second pie on Tuesday. The tart grapes pair well with the sweet and buttery granola. It reminds me of rhubarb pie. Delicious warm!
Made this yesterday and it came out great. I had 6 cups of grapes from our yard--really not enough for jelly, but was able to make 2 pies. Wonderful and different way to use them. Never would have thought of making a grape pie. Thanks for the recipe!
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
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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.
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