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Concord Grape Pie III

Rated as 4.56 out of 5 Stars
27

"This is one of my favorite pies my mother used to make at least 50 years ago. I have 6 quarts of fruit in the freezer for this winter!"
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Ingredients

1 h 50 m servings 256
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack.
  2. Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
  3. Cook the pulp in a saucepan over medium-low 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. Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.
  6. Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 256 calories; 7.7 46.3 2.1 0 118 Full nutrition

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Reviews

Read all reviews 34
  1. 36 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I followed this recipe to a "t". I found it was way too sour. It was quite time consuming and messy. I made sure that I put the pie on a cookie sheet first and I'm glad I did. The filling ran o...

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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 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...

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

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...