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
How To Make A Concord Grape Pie -
This short video shows you how to simply assemble a Concord Grape Pie. This pie captures the essence of fall and is a must-make recipe for any fruit pie lover. You can find the printable recipe at:
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Thanksgiving recipes: Dave Chudowsky's mom makes Concord grape pie
Dave Chudowsky's mom stopped by to show us her Concord grape pie.
Concord Grape Pie
Nothing says fall in Upstate New York like a grape pie. This grapey Naples, NY confection is fairly new to the world of desserts, but it sure has made an impact. This annual treat is anticipated by many, and for some home cooks like myself worth the time-consuming effort it takes to put one together. I am not going to lie, it is work to put one of these bad boys together.
For full recipe visit:
Howard and Sherry Gore - Grape Pie
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.
Epic Concord Grape Pie
It’s September, which means our Concord grapes are ready to harvest. Today, I’m sharing my mom’s Epic Concord Grape Pie recipe. Never heard of grape pie? You’re in for a treat.
To start, I’m making a homemade pie crust in a food processor. You’ll go through this process twice to make two crusts for this pie.
In the bowl of a food processor, add 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon of sugar and then feed in 8 tablespoons of cold, unsalted butter, one at a time and pulsing with each butter addition. Slowly add in 4 tablespoons of ice water, continuing to pulse the dough. When you remove the dough, it should be firm and not sticky. Gather the dough into a ball and place on a piece of plastic wrap and chill in the refrigerator while you work on the pie filling.
Wash, drain and stem 3 cups of Concord grapes. When they’re ripe, they easily pop out of the skins. Separate the skins from the pulp. Next, simmer the pulp for 5-10 minutes. While the pulp is hot, press it through a sieve to remove the seeds and then discard the seeds. Your pressed pulp should be liquified and look like this.
In the same pan, add the skins of the grapes, stirring well. Add 1 cup of sugar to the pan and mix it in. Follow this with 3 tablespoons of flour, 1 tablespoon of lemon juice and 1 tablespoon of melted butter. Mix it all together until it’s a uniform and deep purple color.
Now you’re ready to get your dough out and roll it into a circular shape to fit a 9” pie plate. I always add flour to a cutting board and to the pin before rolling out pie crust. Fold the pie crust in half and transfer it to the pie plate, taking care to crimp the edge and fill in any bare spots with dough. I’m no celebrity chef so it takes me a little while to make my pie crusts pretty.
Now you’re ready to preheat your oven to 425.
Pour the hot grape filling into the pie shell and then roll out your next crust. Cutting it into thin strips to criss cross your pie plate. Make any final adjustments to your crust and then place it in the oven and bake for 10 minutes. Reduce the heat to 350 and bake for another 30 minutes.
This pie is delicious and is best served warm with a scoop of vanilla bean or peanut butter swirl ice cream.
CHeck out the post on my website, sunnysideuplivingblog.com