Colonial Grape Pie

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Servings: 6 Difficulty: Intermediate
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A classic American dessert featuring sweet Concord grapes in a warm, spiced lattice crust.
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This nostalgic Colonial Grape Pie showcases the deep, rich flavor of Concord grapes, balanced by bright citrus notes and warm spices. The filling is thickened with tapioca, creating a luscious, jammy texture that holds its shape perfectly. The spice pastry crust adds a subtle hint of cinnamon, ginger, and mace, complementing the fruit without overpowering it. Ideal for autumn gatherings or as a comforting weekend treat, this pie offers a beautiful lattice top and a satisfying, sweet-tart finish. It’s a timeless recipe that brings the warmth of traditional home baking to your table, perfect for pairing with vanilla ice cream or whipped cream.

Colonial Grape Pie recipe image
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Colonial Grape Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 207.0

Description

This nostalgic Colonial Grape Pie showcases the deep, rich flavor of Concord grapes, balanced by bright citrus notes and warm spices. The filling is thickened with tapioca, creating a luscious, jammy texture that holds its shape perfectly. The spice pastry crust adds a subtle hint of cinnamon, ginger, and mace, complementing the fruit without overpowering it. Ideal for autumn gatherings or as a comforting weekend treat, this pie offers a beautiful lattice top and a satisfying, sweet-tart finish. It&# 226;ÂÂs a timeless recipe that brings the warmth of traditional home baking to your table, perfect for pairing with vanilla ice cream or whipped cream.

Ingredients

Directions

  1. Preheat oven to 450ðF (230ðC).
  2. Wash and stem the grapes; slip the pulp from the skins and reserve the skins.
  3. Cook the grape pulp in a saucepan until seeds loosen, about 5 minutes; press through a coarse sieve to remove seeds.
  4. Combine the strained pulp, reserved skins, grated orange rind, quick-cooking tapioca, lemon juice, salt, and sugar in a large bowl; let stand for 15 minutes.
  5. Line a 9-inch pie pan with one sheet of spice pastry; fill with the grape mixture.
  6. Arrange strips of the remaining pastry in a lattice design on top, moistening the ends to seal to the bottom crust; flute the edge.
  7. Bake at 450ðF (230ðC) for 10 minutes.
  8. Reduce oven temperature to 350ðF (175ðC); continue baking for 20âÂÂ25 minutes, or until the syrup boils with heavy bubbles that do not burst.
  9. Prepare spice pastry by adding 2 tbsp sugar, 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp mace to sifted flour in your preferred plain pastry recipe.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 207.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 54.0g18%
Dietary Fiber 2.7g11%
Sugars 48.0g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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