This Concord Grape Pie is a nostalgic classic that transforms humble grapes into a luxurious dessert. The filling is cooked down with sugar and flour, then strained to remove seeds, resulting in a smooth, jammy texture with intense berry flavor. Bright lemon zest and juice cut through the sweetness, balancing the rich fruit perfectly. The homemade crust provides a buttery, flaky contrast to the soft filling. It’s an elegant yet comforting way to enjoy late-summer produce. Perfect for family dinners, potlucks, or as a special treat on weekends. The deep purple filling looks stunning against the golden crust, making it as beautiful as it is delicious. Serve warm with a scoop of vanilla ice cream for the ultimate experience.
Concord Grape Pie
Description
This Concord Grape Pie is a nostalgic classic that transforms humble grapes into a luxurious dessert. The filling is cooked down with sugar and flour, then strained to remove seeds, resulting in a smooth, jammy texture with intense berry flavor. Bright lemon zest and juice cut through the sweetness, balancing the rich fruit perfectly. The homemade crust provides a buttery, flaky contrast to the soft filling. It&# 226;ÂÂs an elegant yet comforting way to enjoy late-summer produce. Perfect for family dinners, potlucks, or as a special treat on weekends. The deep purple filling looks stunning against the golden crust, making it as beautiful as it is delicious. Serve warm with a scoop of vanilla ice cream for the ultimate experience.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC).
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Prepare the pie crust dough and divide into two equal portions.
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Roll out one portion and line a 9-inch pie pan with it.
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Roll out the second portion and set aside, covering it loosely with plastic wrap.
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Refrigerate both crusts while preparing the filling.
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Wash 3 lbs of Concord grapes thoroughly.
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Gently slip the grape flesh from their skins, working directly into a saucepan.
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Reserve the grape skins in a separate bowl.
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Cook the grape flesh over medium heat for about 3 minutes until they turn whitish and seeds loosen.
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Pass the cooked grapes through a food mill or fine sieve to remove seeds, collecting the pulp in the bowl with the skins.
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Stir in 3/4 cup sugar, lemon zest, and 3 tablespoons flour until well combined.
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Taste the mixture and adjust sweetness if necessary by adding more sugar.
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Add lemon juice to taste for brightness.
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Return the mixture to the saucepan and cook for 15 minutes, stirring frequently, until thickened.
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Pour the warm filling into the prepared pie shell.
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Cover with the top crust and crimp the edges securely to seal.
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Brush the top crust with beaten egg yolk for a golden finish.
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Use a knife to etch decorative designs into the top crust.
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Cut grape leaf shapes from dough scraps and attach them to the crust with egg wash or water.
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Bake in the lower third of the oven at 400ðF (204ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (175ðC) and bake for another 35 minutes.
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Bake until the crust is deeply golden brown and filling is bubbling.
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Cool the pie completely on a wire rack before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 118.0kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 87.5mg4%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 0.5g2%
- Sugars 0.2g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
