Concord Grape Pie III

Concord Grape Pie III

Esther Kenagy 23

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


servings 223 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  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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  1. 34 Ratings


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 doug...

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...

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.

I made the filling into prepared tart shells instead of a pie and the flavour was wonderful. I am withholding one star because of preparation- separating the grapes and skins is time consuming a...

I can not tell you how many times I made this pie, and everytime I did everyone loved it! The removing of the seeds is a little time consuming, but you would have to do that no matter what. I ...

I made this with grapes I acquired from a local winery. (acquired - haha!) and it was amazing... Watch your pie crust so you don't over bake it, will try this next time with a scratch pie crust...

Made this pie yesterday after returning from the N.Y. finger lakes--my wife loves it-she says it tastes like dark cherries--easiest pie I ever made--thank you

I found a shortcut that saved me a lot of time: I did not prepeel or individually separate the seeds. Instead I put the entire bunch of whole grapes into the pan and mashed down on them some an...

There is a "Grape Jamboree" near the town I grew up in that sold grape everything, including concord grape pie. I LOVE IT! This recipe is far from difficult and really, no more time consuming t...