Naples Grape Pie
Capture the essence of autumn with the sweet and tangy perfection of Naples Grape Pie, a beloved regional dessert bursting with the vibrant flavor of Concord grapes. This classic recipe features a luscious filling made by blending the tart grape skins with smooth, seedless pulp, then thickening it with sugar, cornstarch, and a touch of fresh lemon juice for a glossy, jam-like texture. Encased in a flaky, golden pie crust and brushed with an egg wash for a bakery-worthy finish, this pie is as beautiful as it is delicious. Ideal for fall gatherings or holiday tables, Naples Grape Pie is a delightful tribute to seasonal fruits, offering a unique twist on traditional fruit pies. Let the deep purple filling and buttery crust enchant your guests—serve it slightly warm or at room temperature for maximum enjoyment!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 cups Concord grapes
- 1 cup Granulated sugar
- 1 tablespoon All-purpose flour
- 1 tablespoon Cornstarch
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Unsalted butter
- 2 discs Pie dough
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
Rinse the Concord grapes thoroughly and remove the skins by gently pinching each grape. 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 frequently, until the seeds begin to loosen.
Push the cooked pulp through a fine-mesh sieve into a bowl to remove the seeds. Discard the seeds and return the seedless pulp to the pot.
Add the reserved grape skins to the saucepan with the grape pulp. Mix in granulated sugar, flour, cornstarch, and lemon juice. Cook over medium-low heat for 5-7 minutes, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and stir in butter until melted. Let the filling cool for 15 minutes.
Roll out one disc of pie dough on a floured surface and fit it into a 9-inch pie pan, trimming any overhang to about 1 inch.
Pour the cooled grape filling into the prepared pie crust.
Roll out the second disc of pie dough and place it on top of the filling. Trim to match the bottom crust and crimp the edges together to seal. Cut 4-6 small slits in the top crust to vent.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust evenly with the egg wash for a golden finish.
Place the pie on a baking sheet to catch any spills, and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 373.5 g | 136% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 318.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1558 mg | 33% | |
*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.
