Concord Grape Pie
Indulge in the irresistibly sweet and tangy flavors of a homemade Concord Grape Pie, a nostalgic classic that transforms plump, juicy Concord grapes into a luscious filling encased in buttery, flaky pie crust. This recipe boasts a uniquely vibrant filling made by gently separating the grape skins from the pulp, cooking down the pulp to remove the seeds, and then reuniting it with the vibrant skins for maximum flavor and color. A touch of lemon juice balances the sweetness, while cornstarch and flour create the perfect thickened texture. Topped with a golden, sugar-kissed crust, this pie is a show-stopping dessert perfect for holiday tables or late summer gatherings. Serve it at room temperature for a slice of pure seasonal bliss! Keywords: Concord Grape Pie, homemade pie recipe, grape dessert, seasonal pie, flaky pie crust, comfort food dessert.
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Recipe Information
Ingredients
- 6 cups Concord grapes
- 1 cup Granulated sugar
- 0.25 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter
- 1 set Pie crust (homemade or store-bought, for a double crust)
- 1 Egg (for egg wash)
- 1 tablespoon Coarse sugar (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Remove the skins from the Concord grapes by squeezing each grape gently; the pulp should pop out. Place the pulp in one bowl and the skins in another.
Transfer the grape pulp to a medium saucepan and cook over medium heat for about 5 minutes, stirring occasionally, until the pulp softens and the seeds loosen.
Press the cooked grape pulp through a fine-mesh sieve or food mill into a bowl to remove the seeds. Discard the seeds but reserve the pulp.
In a large mixing bowl, combine the grape skins, cooked pulp, granulated sugar, flour, cornstarch, and lemon juice. Stir until evenly mixed.
Roll out one of your pie crusts and fit it into a 9-inch pie pan. Trim any excess dough hanging over the edges.
Pour the grape filling into the prepared pie crust. Dot the filling with the 2 tablespoons of unsalted butter, cut into small pieces.
Roll out the second pie crust and lay it over the filling. Trim the edges to leave a 1/2-inch overhang, then tuck the top crust edges under the bottom crust and crimp or flute as desired.
Cut a few small slits in the top crust to allow steam to escape. Optionally, brush the crust with an egg wash made from 1 beaten egg and sprinkle with coarse sugar for a golden finish.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool completely to room temperature before serving, as the filling will thicken as it cools.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 607.5 g | 221% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 363.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 177 mg | 14% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
