Rating: 4.54 stars
37 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

prep:
1 hr
cook:
50 mins
total:
1 hr 50 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 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack.

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  • Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.

  • Cook the pulp in a saucepan over medium-low 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.

  • Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.

  • Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.

Nutrition Facts

256 calories; protein 2.1g; carbohydrates 46.3g; fat 7.7g; sodium 117.9mg. Full Nutrition
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Reviews (35)

Most helpful positive review

Rating: 5 stars
12/10/2004
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 cut 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! Read More
(23)

Most helpful critical review

Rating: 2 stars
11/09/2009
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 out all over the place. The smell was amazing but the taste just didn't cut it!!! Read More
(1)
37 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/10/2004
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 cut 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! Read More
(23)
Rating: 5 stars
05/20/2007
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 grape 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! Read More
(21)
Rating: 5 stars
09/12/2007
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. Read More
(14)
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Rating: 5 stars
10/07/2011
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 and turned on the heat. I stirred in part of the sugar to bring out the juices and cooked down the grapes. Between the sugar continuing to mash the grapes and cooking down it released most of the liquid. Furthermore by not removing the skins the color of the grapes were brought out without having the skins in the pie. I then strained everything through a strainer (leaving behind seeds and skin) and added the remainder of the sugar to taste. Read More
(9)
Rating: 4 stars
10/21/2008
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 and I became VERY frustrated separating the pulp from the seeds. I might have had exceptionally seedy grapes but I was ready to give up when my husband suggested putting the pulp/seed mix into the lettuce spinner. Two rounds of that separated everything and I continued with the recipe. So- fantastic result but some frustration getting there. Read More
(8)
Rating: 5 stars
09/22/2008
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 would definitely reccommend this recipe! Read More
(6)
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Rating: 5 stars
10/07/2004
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 Read More
(5)
Rating: 5 stars
08/21/2009
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 and see if I like it even better... Read More
(5)
Rating: 5 stars
10/17/2006
Absolutely delicious! It has the wonderful sweet/tart similar to a strawberry rhubarb pie. I thought it was a snap to prepare. Read More
(4)
Rating: 2 stars
11/09/2009
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 out all over the place. The smell was amazing but the taste just didn't cut it!!! Read More
(1)