Good old fashioned pie...worth all the work.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.

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  • 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

420.4 calories; protein 3.6g 7% DV; carbohydrates 64.6g 21% DV; fat 17.3g 27% DV; cholesterol 5.7mg 2% DV; sodium 269.7mg 11% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2003
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 the bowl, and SQUEEZE! The grape pops right out of the skin and into the bowl. (Concord grapes are of the "slip skin" variety, so named because the skins will slip right off.) Read More
(222)

Most helpful critical review

Rating: 2 stars
01/23/2016
Pretty good but a bit too solid and wow did the grape-peeling take a long time! Read More
(4)
68 Ratings
  • 5 star values: 45
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
09/08/2003
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 the bowl, and SQUEEZE! The grape pops right out of the skin and into the bowl. (Concord grapes are of the "slip skin" variety, so named because the skins will slip right off.) Read More
(222)
Rating: 5 stars
09/29/2005
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 with 1/2 cup this year and it was the best one yet! I also upped the lemon juice to 1 teaspoon. Another thing, I never know how many grapes to buy to equal 5 cups, I got 2 pints this year and it was the the perfect amount. Read More
(211)
Rating: 5 stars
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 and drop it in the pie shell and bake. Read More
(164)
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Rating: 5 stars
09/16/2005
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 the fillings all week. My fingers are stained but my family still wants more! My husband has requested at least 15 fillings frozen for the winter. I've got 5 left to make...in between I'm making several fresh pies at a time. Don't be put off by having to separate the skins from the pulp..it's worth the effort. I don't add the butter it doesn't need it. Thanks for sharing such a great recipe. Read More
(44)
Rating: 5 stars
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 similar and it was EXACTLY like my mom's! This is absolutely the greatest pie recipe ever. I've made it (although very time-consuming) for family and friends and this pie always receives unbelievable accolades. Most people have never even tasted something like this before. It's so unique. Don't even attempt to make it without buying yourself a food mill if you don't already have one. The work for this pie is worth the effort and those grapes only come available once a year in the fall. Thanks so much for this recipe. My mom would be proud. Read More
(41)
Rating: 5 stars
09/12/2003
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 more thickener......otherwise it was wonderful!!!!!!!! Sue from Buffalo NY Read More
(21)
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Rating: 4 stars
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 more flour so I added 1/2 cup instead of 1/4. I think this pie would be best with 1/2 cup sugar and without the butter. It's just too rich the way the recipe tells you to make it. It's a very fun idea though. A grape pie! Who would have thought of such a thing? My hands aren't purple but my tongue sure is. Read More
(15)
Rating: 5 stars
09/17/2008
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 the skins & a little corn starch to thicken it up a bit. Thanks for sharing the recipe now I know what to do with all of those grapes the mother-in-law brings over from her garden!! Read More
(13)
Rating: 5 stars
09/04/2011
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 takes a whole day. However there is a modern solution! This year we found a seedless version of the Concord grape. I believe it's called Coronation? Anyway it cuts the prep time in half and yields a pie that is just as tasty. In my version I found that 3-1/2 cups of grapes made ample filling. I wouldn't recomend 5 cups unless you have a deep dish. I cut the sugar back to a single cup but prefer a crumb topping to a double-crust. It's a combination of brown sugar butter and flour. Read More
(12)
Rating: 2 stars
01/23/2016
Pretty good but a bit too solid and wow did the grape-peeling take a long time! Read More
(4)