Concord Grape Pie III

Concord Grape Pie III

32
Esther Kenagy 23

"This is one of my favorite pies my mother used to make at least 50 years ago."

Ingredients {{adjustedServings}} servings 223 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Squeeze the pulp out the skins into a saucepan, saving the skins in a bowl.
  3. Cook the pulp in a saucepan over medium heat, stirring frequently, until the seeds are beginning to come out.
  4. Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
  5. Pour into an unbaked 9 inch pie crust and make a lattice top.
  6. Bake at 375 degrees F (190 degrees C) for about 50 minutes. This pie may run over so put a piece of foil under it to catch the drips.
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Reviews 32

  1. 34 Ratings

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THATSSWELL
12/10/2004

Although preparing the grapes was time-intensive, this can't be avoided, and it was definitely worth it. This is SO delicious. I didn't have enough grapes for a whole pie, so I rolled the dough and cut it into small circles. I used these in a cupcake tin to make open topped-tarts. The 12 of them lasted about 1/2 hour once they cooled!

JONI
5/20/2007

I didn't have Concord grapes, but a very large container of dark seedless grapes that my DH bought at our warehouse club. There were more than we could east so I decided to make this pie. I cut each grape in half lengthwise and squeezed them as hard as I could into the pan, skins included. Then I followed the recipe as provided. The pie turned out delicious! I was surprised at the flavoring as it had almost a rhubarb hint. I had never heard of grape pie previously, but now I have a new recipe in my book!

christy
9/12/2007

This pie was superb. I was nervous about eating a pie made out of grapes...but I was pleasantly suprised. It was tart like a rhubarb pie. Loved it.