“This is one of my favorite pies my mother used to make at least 50 years ago.” - by Esther Kenagy
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Squeeze the pulp out the skins into a saucepan, saving the skins in a bowl.
- Cook the pulp in a saucepan over medium heat, stirring frequently, until the seeds are beginning to come out.
- Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
- Pour into an unbaked 9 inch pie crust and make a lattice top.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 223 cal
- 11%
- Fat
- 5.4 g
- 8%
- Carbs
- 43.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"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 ..." See morecut 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
"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 ..." See moregrape 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!"
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