Concord Grape Pie

While I am working on setting up pages for the free novel I want to share with you, here’s something to satisfy your appetite. The original came from a graduate student my husband knew, but I have tweaked it again and again and can’t even recall if I have converged back on the original!

Grape pie and Porthos teapot

Grape Pie

Oven 400 F

Topping: 3/4 c flour

1/2 c sugar

cut in 1/3 c butter (can use the food processor)

Filling: 

4 cups rinsed concord-type grapes, processed as described below.

Combine these three ingredients thoroughly:

1 cup sugar

1/4 cup flour

dash of salt

add

1 Tb lemon juice

1 Tb melted butter

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9″ unbaked pie shell

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Slip the skins from the grapes and place the skins with the sugar combination in a bowl. Simmer the grape innards in a non-reactive pot until very soft, soft enough to easily press through a sieve to remove the seeds. I have tried other methods but none work as well or efficiently as this one. Mix the grape pulp with the other filling ingredients including the melted butter and lemon juice. Pour into the pie crust and scatter the crumbly topping over the top before baking for 40 to 50 minutes. Best served at room temperature, not hot.

Particularly good as a left-over… for breakfast.

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3 Comments

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3 responses to “Concord Grape Pie

  1. Pie for breakfast…yum, I can taste it now. That looks delicious. (Cute cat teapot.)

  2. I made a green grape pie once. This makes me want to make another grape pie.

  3. Thanks for this recipe. I have been wanting to make a grape pie.

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