-
-
My review
Concord Grape Pie I
Glenda
"Good old fashioned pie...worth all the work."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 45 m servings 420 calsOriginal recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
- Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
- In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
- In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.
Nutrition Facts
Per Serving: 420 calories; 17.3 g fat; 64.6 g carbohydrates; 3.6 g protein; 6 mg cholesterol; 270 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5862 Ratings
-
-
-
-
-
Most helpful positive review
11/2/2002
Just a note about peeling the grapes: it isn't difficult! It's very easy and you can even get your children in on the act. Holding the grape, point the eye (where the stem was attached) toward t...
Most helpful critical review
8/6/2011
Pretty good, but a bit too solid and wow did the grape-peeling take a long time!
Most helpful
Most positive
Least positive
Newest
11/2/2002
Just a note about peeling the grapes: it isn't difficult! It's very easy and you can even get your children in on the act. Holding the grape, point the eye (where the stem was attached) toward t...
9/29/2005
This pie is awesome and definitely worth the time. One thing I change everytime I make it is the amount of sugar. These grapes are sweet already, so all that sugar is not needed. I made it wit...
10/30/2005
This is worth the effort. For later cooking, freeze the filling in 9 inch pie plates covered with tinfoil. Then store in plastic bags in the freezer. Anytime, make the pastry,unwrap a filling, a...
9/16/2005
This is my first review after years of using this site...I had to write this review! This pie is fantastic! Our neighbor blessed us with his concord grapes and I've been making and freezing th...
10/23/2006
My mom died 2 years ago. She used to make grape pie and it was my favorite! However, I never found her recipe when I went through her recipe books. I tried this one because it looked like it was...
10/1/2002
This pie was very good. Everyone in my family LOVED it & wondered when I was making it again. It actually was better cold from the fridge. The only suggestion I waould make is to add a little ...
10/20/2005
Wow! That is one very RICH and SWEET pie. So rich that I cannot eat a whole piece. It's way too sweet for me. I even cut the sugar down to 1 cup, but it's still too much. It also needed mor...
9/17/2008
I served at a dinner party, and it was a SMASH hit!! The pie was devoured with zeal, and it was so yummy. I will be making again. The only change I made was boiling the pulp on the stove with th...
9/4/2011
Wow! I grew up with grape pie, but almost no one I know has ever heard of it. I was surprised to find a recipe for it here! It is a lot of work. Try putting up a dozen jars of pie filling...it t...