Concord Grape Pie II17 Reviews
“Not your typical fruit pie.” - by Terri
Original recipe yields 1 - 9 inch pie
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
- Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
- 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.
Amount Per Serving (8 total)
- 364 cal
- 11.5 g
- 64.7 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 fl..." See moreavor 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..." See more 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 ..." See morehave 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."
Concord Grape Pie III
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