Not your typical fruit pie.

Terri

Recipe Summary

prep:
1 hr
cook:
35 mins
additional:
4 hrs
total:
5 hrs 35 mins
Servings:
8
Yield:
1 9-inch pie
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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 425 degrees F (220 degrees C). Place a sheet pan on a lower oven rack.

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  • Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.

  • Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.

  • Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.

  • Cover edges of pastry with foil. Bake on sheet pan for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown and bubbly. Cool on a wire rack.

Nutrition Facts

364 calories; protein 2.6g 5% DV; carbohydrates 64.7g 21% DV; fat 11.5g 18% DV; cholesterol 15.3mg 5% DV; sodium 184.8mg 7% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/27/2003
Excellent pie! One of the few pies that I non-successful-pie-maker that I am have ever turned out. The only thing I changed was that I discarded the grape skins after removing the pulp. The grape flavor was superb hard to believe that it was so 'grape-y' just from the grapes almost as if someone infused concentrated grape extract into it. I guess that's the difference between Concordes and other grapes that distinct flavor. I suspect that this recipe would work well with other kinds of fruit especially peaches. Thanks! Read More
(21)

Most helpful critical review

Rating: 3 stars
10/08/2007
"Press the grapes through a strainer or food mill..." That sounded easy enough. But after using three different types of strainers and squishing with a spoon and then frantically with my fingers I have learned for myself that grape pulp does NOT pass through a strainer. I was fishing the seeds out with my fingers until I gave up and called a neighbor to borrow her food mill. I still wound up with more juice than anything I could classify as "pulp." If I had not added the skins back in I would have had nothing to make a pie WITH! I now have two messy gooey (yet tasty) pies that more closely resemble grape cobbler. This receipe gets a 3 for flavor ONLY. The effort required was not worth it and I will not make this again. Read More
(7)
28 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/26/2003
Excellent pie! One of the few pies that I non-successful-pie-maker that I am have ever turned out. The only thing I changed was that I discarded the grape skins after removing the pulp. The grape flavor was superb hard to believe that it was so 'grape-y' just from the grapes almost as if someone infused concentrated grape extract into it. I guess that's the difference between Concordes and other grapes that distinct flavor. I suspect that this recipe would work well with other kinds of fruit especially peaches. Thanks! Read More
(21)
Rating: 5 stars
10/29/2007
I have to disagree with the previous reviewer. First I just used a regular food strainer to separate the pulp from the seeds and while I didn't get every drop of pulp I certainly got most of it. And yes the pie was a bit soupy when it first came out of the oven but after cooling overnight it thickened beautifully. I took the pie to work and it was a great hit. I will definitely be making this pie again. Read More
(9)
Rating: 3 stars
10/08/2007
"Press the grapes through a strainer or food mill..." That sounded easy enough. But after using three different types of strainers and squishing with a spoon and then frantically with my fingers I have learned for myself that grape pulp does NOT pass through a strainer. I was fishing the seeds out with my fingers until I gave up and called a neighbor to borrow her food mill. I still wound up with more juice than anything I could classify as "pulp." If I had not added the skins back in I would have had nothing to make a pie WITH! I now have two messy gooey (yet tasty) pies that more closely resemble grape cobbler. This receipe gets a 3 for flavor ONLY. The effort required was not worth it and I will not make this again. Read More
(7)
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Rating: 5 stars
09/20/2011
Excellent recipe I did cut the sugar down to 1/2 cup & used whole wheat flour as well. For the person who had difficulty with the food mill you didn't boil the grapes long enough. I have also made this filling for grape tarts using phyllo dough & muffin pan Read More
(6)
Rating: 5 stars
09/04/2011
This recipe is spectacular. The only change I made was to brush the crust with beaten egg white and pre-baked it for 5 minutes. Separating the skin and the pulp was a labor of love for my husband. Put a cookie sheet under the pie to avoid oven drips... Read More
(5)
Rating: 5 stars
09/28/2009
This is a delicious pie! We have grape vines in the yard and this was a great way to use the grapes. It was very easy to do. Separating the grapes from the skin took a little time but it was certainly easy enough. I think I'm going to make more filling and freeze it for when I need to make a pie! Read More
(4)
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Rating: 4 stars
10/05/2009
I'm giving it a 4 only because preparing the grapes were a pain in the butt! The results were amazing though. DELISH! Just had a giant piece for lunch with some cold milk. I think 1 cup of sugar is WAY too much and I'm happy I only used 1/2 cup. Perfect mix of tart and sweet has a cherry pie texture. I also used whole wheat pastry flour in place of white flour. Those are the only changes I made. Thanks for sharing. Read More
(3)
Rating: 5 stars
09/24/2011
We just got our first crop of concord grapes from our vines. This pie was the most interesting I found and the easiest. The grape preparation was a pain but if you want pain free buy your filling in a can. As for me I delight in my pie being totally home made. I did substitute the sugar for Splenda in the filling and Splenda Brown Sugar Blend for the topping as I am diabetic. MMMMMMM! Totally delicious. Read More
(3)
Rating: 5 stars
09/10/2012
I made 2 of these pies today. The first one I used Concord grapes and I must say I had not problems at all with removing the seeds it was very easy actually and I followed the recipe exactly as well. If you boil the grapes long enough the seeds come right out. I used a potato masher to kind of help the grapes go through the strainer and I just used the kind of strainer that you would rinse noodles or fruit in because I didn't have anything else. Still no seeds went into the mixture so it worked for me. The second pie I used Niagra grapes and I cut the sugar in 1/2 but again no problems what so ever and I have never made a fruit pie like this. It tastes wonderful!! Read More
(3)