Concord Grape Pie I

42 Reviews

“Good old fashioned pie...worth all the work.” - by Glenda

Ingredients

1 recipe pastry for a 9 inch double crust pie
5 cups Concord grapes
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 pinch salt
3/4 teaspoon lemon juice
1 1/2 tablespoons butter

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
420 cal
21%

Fat
17.3 g
27%

Carbs
64.6 g
21%

Based on a 2,000 calorie diet

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Reviews (42)

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183

SALLYDINIUS

Sep. 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 bow..." See morel, 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.)"

171

TINAP309

Sep. 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 ..." See morecup 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."

136

REDBARN

Oct. 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 dro..." See morep it in the pie shell and bake."

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