How To make Concord Grape Pie
1 Recipe pie crust
-(your choice), - enough for 2 -9" crusts)
3 lb Concord grapes
washed
3/4 c Sugar
1 Lemon :
zest and juice
3 tb Flour
1 Egg yolk (optional)
PREHEAT OVEN TO 400F. Make the crust, line a pan and roll out the 2nd crust. Refrigerate both while you make the filling. If you have the larger amount of grapes, use a deeper pie tin. Slip the grapes from their skins, working directly into a sauce pan. Put the skins into a bowl. Cook the grapes until they turn whitish and the seeds are loosened, about 3 minutes. Pass them through a food mill to get rid of the seeds, working directly into the bowl with the skins. Stir in the lower amount of sugar, the lemon zest and the flour. Taste and if more sugar is needed, add the rest. Add the lemon juice, to taste. Let cook for 15 minutes. Pour the filling into the shell and cover with the 2nd crust. Crimp the edges together well so that the juice doesn't leak out. For a more golden crust, brush the top with a little beaten egg yolk. With the tip of a knife, etch a decorative design over the top. Or cut some grape leaves out of the scraps of dough and fasten them to the crust with a little egg yolk or water. Bake for 10 minutes in the lower 3rd of the oven then reduce heat to 350F. Bake another 35 minutes or until the crust is nicely browned. Cool before serving.
How To make Concord Grape Pie's Videos
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Sherry Gore, Amish cookbook author and dear friend of the Mr. Food Test Kitchen, stopped by to talk about some of the pies inside her cookbook, Me, Myself, and Pie. In this interview she shares a great story about a grape pie she encountered in Lancaster.
Preserving a Bushel of Concord Grapes ~ Grape Pie and Canned Juice
This week we picked up a bushel of Concord grapes and made some grape pie, as well as canned some juice concentrate.
Here is the video where I share my grape jelly process -
To learn more about our family follow us on Instagram @threerivershomestead
How To Make Grape Pie| Crostata di I'uva
Hi everyone and welcome to my channel. So this video is on how i make my grape pie. Is called Crostata di ul'uva in italian.
This are the recipe:
175g of flour
80g of butter
80g of sugar
1 egg
1 teaspoon of baking powder
and exctra flour for the finishing.
Any jam of your choice and grape.
Hope you like this amazing pie. Try this pie and let me know what you think about it. Thanks for watching and see you on my next video. And also don't forget to share this video pie share this video with your friends and family and please don't forget to subscribe it means a lot to me.
Naples Grape Pie made easy
Grape Pie Kit or purchase an already baked pie and have it shipped to your doorstep!
This video shows how to bake a Grape Pie using Arbor Hill Grape Pie Kit which includes “just add water” pie crust mix and a jar of our Famous Grape Pie Filling and Topping. All items can be found on our website thegrapery.com. In the video 2 small jars of filling are shown however our kits include 1 large jar (they hold the same amount of filling). There will be enough left over if you don’t overfill your pie for a few small turnovers or to use as ice cream topping or cookie filling.
Filling only:
Already Baked Grape Pie:
Grape Pie Kit:
Gluten Free Pie Kit:
Best Ever Concord Grape Pie!
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????Recipe????
Concord Grape Pie
Preheat oven to 400° f
One cup minus 2 tablespoons of granulated sugar.
4 cups of Concord grapes
3 tablespoons of flour
1 tablespoon of lemon juice
1 egg yolk
1 cup of sour cream
Purchase the grapes when in season (late august and september) and put in the freezer.
Defrost before making the pie.
Wash the grapes, pinch off grape skins and reserve.
Put skin grapes in pan and cook gently about seven minutes, then push grape pop through sieve and discard seeds. Combine pulp with skins.
Combine grape mixture with flour, sugar, and lemon juice.
Pour into prepared pastry and bake in a 400° oven for 15 minutes.
Mix egg yolk and sour cream, pour over surface and continue baking 25 to 30 minutes.
Serve at room temperature
Old Fashioned Concord GRAPE PIE Filling Recipe! Tasty VINTAGE Pie Recipe!
This Concord grape pie filling comes from the Woman’s Home Companion Cook Book which is from 1944. This simple pie requires a 9 inch baked pie shell. You can use your favorite pie crust recipe for that or you can use a store-bought crust. The pie crust recipe below is from the same cook book. Make sure you cook your filling until it’s nice and thick. Make sure the crust and filling are both completely cool before combining. This pie should be stored in the fridge. Enjoy!
Grape Pie
4 cups concord grapes, stemmed
1 1/3 cups sugar
4 TBSP cornstarch
2/3 cup water
¼ TSP salt
1/8 TSP cinnamon
1 TBSP butter (I used salted butter)
Make a baked 9 inch pie shell and let cool. Wash and drain grapes. Remove skins (watch the video to see a neat trick on how to do this). Don’t toss the skins, you’ll need them for the filling. Place skinned grapes in a pot and bring to a boil. Boil for 5 minutes. Place the grapes in a strainer and press grapes through strainer to remove the seeds. Discard the seeds. Return the grape pulp to the pot and add the skins. Add the sugar and salt. Add the cornstarch to the water and stir until combined. Add this to the grapes. Cook over low heat, stirring constantly, until nice and thick. Remove from heat and add butter and cinnamon. Cool filling completely and then turn into baked shell. Serve with whipped cream or ice cream. Enjoy!
Pastry dough: Makes 2 9-inch pastry shells, or one 9-inch 2 crust pie
2 cups Flour
1 TBSP Salt
2/3 cup
Shortening, chilled (I used vegetable shortening)
6 TBSP Cold water
Make the pastry shell Sift flour and salt together and take out 1/3 cup and set it aside. Add 1/4 cup water to the 1/3 cup flour-salt mixture and make a paste. Cut in shortening to the remaining flour-salt mixture until the mixture looks like the size of peas. Add the flour paste into the shortening-flour mixture and form a dough. Form the dough into two even balls. Wrap dough-balls with plastic wrap and chill for at least an hour or overnight.
Form the pastry shell
Use 1/2 pastry recipe to make one 9-inch pastry shell. Roll out onto a lightly floured surface into circle about 2 inches larger in diameter than top of pie pan. Place in pie pan and either trim edges or tuck excess underneath edge. Flute or decorate edge as you desire.
Note: Before baking the shell, you can add a layer of parchment paper to your shell and put in either pie weights or dried beans to help keep it flat while it bakes.
Bake the shell
Using a fork, prick the pastry shell all over. Chill thoroughly and then bake in 450 F oven for about 15 minutes or until lightly browned. Bake until shell is set. If the edges are browning too fast then put on lower oven rack and cover loosely with foil. Make sure shell is completely cool before adding pie filling.
Music curtesy of Epidemic Sound
Song: Romping Around
Artist: Benjamin Rice