Grape Pie

grape1I know what you’re thinking. Grape what? But if you’ve ever picked up some Concord grapes at the farmer’s market, and smelled their heavenly goodness, it doesn’t seem like such a crazy idea. Plus, three different people contributed grape pie recipes to Simply in Season.

It is a little labor intensive, though. First you have to remove the skins from 3 cups of concords, set aside, then simmer the pulp in a saucepan for 5 minutes, THEN shove the pulp through a sieve to remove the seeds, and add the de-seeded pulp to the skins, along with 1 C sugar, 3 T flour, and 1 T lemon juice, and put all of that in a pastry shell. I decided to make up for the time I spent skinning grapes by using a ready-made pie crust šŸ˜€

For the topping, combine 1 C flour, 1/2 C sugar, 2 T butter (softened), 2 T oil,Ā  and sprinkle over the grape mixture. Bake at 425F for 10 minutes, then reduce heat to 350 and bake for another 30 minutes.

The verdict: I could hardly wait when it came out of the oven. The grapes had magically gelled to a beautiful purple and it smelled wonderful. I did a little searching online to find out if it should be served chilled or what, most seemed to say to serve at room temperature. I also ran across a version that calls for port–which I might try since I had lots of grapes leftover that I ended up freezing.



2 Responses to “Grape Pie”

  1. Kathie Simpson Says:

    We had grape pie for the first time about 4 years ago on vacation in the NY Finger Lakes Region. It was a rainy day and we stopped in the little town of Naples which was having a Fall Festival and there was a grape pie contest! Talk about delicious…we were hooked! We bought quart jars of the filling to bring home…yummy! It’s well worth the work to taste this wonderful pie! I love your blog! šŸ™‚

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