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Grape Pie

Grape Pie

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Grape pie is a unique and delicious dessert that highlights the natural sweetness and tartness of grapes. Popular in regions where Concord grapes are abundant, this pie features a rich, jam-like filling encased in a flaky, buttery crust. If you’ve never tried grape pie before, you’re in for a treat!

Why You’ll Love This Recipe

  • Unique Flavor: A refreshing change from traditional fruit pies.
  • Rich and Jammy Filling: The grapes cook down into a luscious, sweet, and slightly tart filling.
  • Perfect for Fall: Ideal for when Concord grapes are in season.
  • Flaky and Buttery Crust: A perfect complement to the juicy filling.
  • Great for Special Occasions: Impress guests with this lesser-known yet delightful dessert.

Ingredients

Grape Pie this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Concord grapes
  • Granulated sugar
  • Cornstarch
  • Lemon juice
  • Butter
  • Pie crust (homemade or store-bought)
  • Egg wash (egg + water, for brushing the crust)

Directions

  1. Prepare the Grapes: Remove the skins by gently squeezing the pulp out of each grape. Set the skins aside.
  2. Cook the Pulp: In a saucepan, cook the grape pulp over medium heat until it softens. Strain through a sieve to remove the seeds.
  3. Combine Ingredients: Mix the seedless pulp with the reserved grape skins, sugar, cornstarch, and lemon juice. Stir well.
  4. Preheat Oven: Set your oven to 375°F (190°C).
  5. Assemble the Pie: Roll out one pie crust into a 9-inch pie dish. Pour the grape mixture into the crust and dot with butter. Cover with the second pie crust, crimp the edges, and cut slits for steam to escape.
  6. Egg Wash: Brush the top crust with egg wash for a golden finish.
  7. Bake: Place in the oven and bake for 40-50 minutes, until the crust is golden brown and the filling is bubbly.
  8. Cool & Serve: Let the pie cool completely before slicing to allow the filling to set.

Servings and Timing

  • Servings: 8
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes

Variations

  • Cinnamon Twist: Add a pinch of cinnamon for extra warmth.
  • Nutty Addition: Sprinkle chopped walnuts or pecans over the filling.
  • Crumble Topping: Replace the top crust with a brown sugar and oat crumble.
  • Mini Pies: Make individual grape hand pies for a fun, portable treat.
  • Grape and Berry Mix: Combine grapes with blueberries or raspberries for added depth of flavor.

Storage/Reheating

  • Refrigeration: Store leftover pie covered in the refrigerator for up to 4 days.
  • Freezing: Wrap the baked pie tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
  • Reheating: Warm slices in a 350°F (175°C) oven for 10 minutes or microwave briefly until heated through.
Grape Pie

FAQs

What type of grapes are best for grape pie?

Concord grapes are the best choice because of their deep flavor and natural sweetness.

Can I use seedless grapes?

Yes, but the pie may lack the signature depth of flavor from Concord grapes.

Do I have to remove the skins?

No, but separating the skins helps achieve the best texture and flavor.

Can I make this pie ahead of time?

Yes! Prepare and bake the pie a day in advance, then store it covered at room temperature.

How do I prevent a soggy crust?

Brush the bottom crust with egg white before adding the filling, or pre-bake it slightly.

Can I use store-bought pie crust?

Yes! A high-quality store-bought crust works just as well.

What can I serve with grape pie?

A scoop of vanilla ice cream or whipped cream pairs beautifully.

Can I make this gluten-free?

Yes, use a gluten-free pie crust and cornstarch as the thickener.

How do I know when the pie is done?

The crust should be golden brown, and the filling should be bubbly and thickened.

Can I use frozen grapes?

Yes, but thaw them first and drain excess liquid before making the filling.

Conclusion

Grape pie is a must-try dessert, offering a unique blend of sweetness and tartness in every bite. Whether you’re making it for a special occasion or just want to try something new, this pie is sure to impress. Give it a try and enjoy a taste of something different!

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Grape Pie

Grape Pie

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  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: Serves: 8
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Grape Pie is a unique and delicious dessert with a rich, jammy grape filling inside a flaky, buttery crust. Made with Concord grapes, this pie has a deep, sweet-tart flavor that pairs perfectly with a scoop of vanilla ice cream. It’s a classic treat, especially popular in upstate New York during grape harvest season!

Ingredients

Units Scale

For the Filling:

5 cups Concord grapes (seeded, skins separated)

1 cup granulated sugar

3 tbsp cornstarch

1 tbsp lemon juice

1/2 tsp cinnamon (optional)

1 tbsp butter (for dotting on top)

For the Crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 tbsp granulated sugar

1 cup unsalted butter, cold and cubed

6–8 tbsp ice water

For the Egg Wash (Optional):

1 egg yolk

1 tbsp milk

Instructions

Prepare the Grape Filling:

  1. Separate the Grape Skins – Pinch each grape to separate the skins from the pulp. Place the skins in one bowl and the pulp in another.

  2. Cook the Pulp – In a saucepan, cook the grape pulp over medium heat for 5-7 minutes, stirring occasionally, until soft. Remove from heat and press through a fine mesh strainer to remove seeds.

  3. Combine Filling – Mix the strained pulp with the grape skins, sugar, cornstarch, lemon juice, and cinnamon (if using). Stir well and set aside.

Make the Pie Crust:

  1. Prepare the Dough – In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  2. Add Ice Water – Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Pie:

  1. Preheat Oven – Set to 375°F (190°C).

  2. Roll Out the Dough – On a floured surface, roll out one dough disc and place it into a 9-inch pie pan. Trim any excess dough hanging over the edge.

  3. Fill the Pie – Pour the grape filling into the crust and dot with small pieces of butter.

  4. Top the Pie – Roll out the second dough disc and place it over the filling. Crimp the edges and cut a few slits in the top to allow steam to escape.

  5. Egg Wash (Optional) – Brush the top crust with a beaten egg yolk mixed with milk for a golden finish.

Bake the Pie:

 

  1. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling.

  2. Cool & Serve – Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve with whipped cream or ice cream!

Notes

  • Seedless grapes won’t work—Concord grapes are best for this recipe.

  • If using frozen Concord grapes, thaw and drain before using.

 

  • Store leftovers in the fridge for up to 3 days.

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