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Concord Grape Pie I

Concord Grape Pie I

Glenda

Glenda

Good old fashioned pie...worth all the work.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
  2. In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter or margarine. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
  3. Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool.
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Reviews

SALLYDINIUS
193

SALLYDINIUS

9/8/2003

Just a note about peeling the grapes: it isn't difficult! It's very easy and you can even get your children in on the act. Holding the grape, point the eye (where the stem was attached) toward the bowl, and SQUEEZE! The grape pops right out of the skin and into the bowl. (Concord grapes are of the "slip skin" variety, so named because the skins will slip right off.)

TINAP309
191

TINAP309

9/29/2005

This pie is awesome and definitely worth the time. One thing I change everytime I make it is the amount of sugar. These grapes are sweet already, so all that sugar is not needed. I made it with 1/2 cup this year and it was the best one yet! I also upped the lemon juice to 1 teaspoon. Another thing, I never know how many grapes to buy to equal 5 cups, I got 2 pints this year and it was the the perfect amount.

REDBARN
147

REDBARN

10/30/2005

This is worth the effort. For later cooking, freeze the filling in 9 inch pie plates covered with tinfoil. Then store in plastic bags in the freezer. Anytime, make the pastry,unwrap a filling, and drop it in the pie shell and bake.

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