Concord Grape Pie II

Concord Grape Pie II

Terri 0

"Not your typical fruit pie."

Ingredients {{adjustedServings}} servings 364 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
  3. Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
  4. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
  5. Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.
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Reviews 21

  1. 24 Ratings


Excellent pie! One of the few pies that I, non-successful-pie-maker that I am, have ever turned out. The only thing I changed was that I discarded the grape skins after removing the pulp. The grape flavor was superb, hard to believe that it was so 'grape-y' just from the grapes, almost as if someone infused concentrated grape extract into it. I guess that's the difference between Concordes and other grapes, that distinct flavor. I suspect that this recipe would work well with other kinds of fruit, especially peaches. Thanks!


I have to disagree with the previous reviewer. First, I just used a regular food strainer to separate the pulp from the seeds and while I didn't get every drop of pulp, I certainly got most of it. And yes, the pie was a bit soupy when it first came out of the oven but after cooling overnight, it thickened beautifully. I took the pie to work and it was a great hit. I will definitely be making this pie again.


"Press the grapes through a strainer or food mill..." That sounded easy enough. But after using three different types of strainers and squishing with a spoon, and then frantically with my fingers, I have learned for myself that grape pulp does NOT pass through a strainer. I was fishing the seeds out with my fingers until I gave up and called a neighbor to borrow her food mill. I still wound up with more juice than anything I could classify as "pulp." If I had not added the skins back in, I would have had nothing to make a pie WITH! I now have two messy, gooey, (yet tasty) pies that more closely resemble grape cobbler. This receipe gets a 3 for flavor ONLY. The effort required was not worth it, and I will not make this again.