Concord Grape Pie Recipes

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CONCORD GRAPE PIE



Concord Grape Pie image

Instead of featuring typical fruits like cherries, blueberries, apples or peaches, this pie spotlights grapes. It's one of my favorite Concord grape recipes! Why not surprise your family with this delightfully different dessert tonight?-Linda Erickson, Harborcreek, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

4-1/2 cups Concord grapes (about 2 pounds)
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed

Steps:

  • Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. , In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. , Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 431 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 202mg sodium, Carbohydrate 77g carbohydrate (54g sugars, Fiber 2g fiber), Protein 3g protein.

CONCORD GRAPE PIE III



Concord Grape Pie III image

This is one of my favorite pies my mother used to make at least 50 years ago. I have 6 quarts of fruit in the freezer for this winter!

Provided by Esther Kenagy

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 5

4 cups Concord grapes
1 cup white sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
1 recipe pastry for a 9-inch double-crust pie

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack.
  • Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
  • Cook the pulp in a saucepan over medium-low heat, stirring frequently, until the seeds are beginning to come out.
  • Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
  • Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.
  • Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 256 calories, Carbohydrate 46.3 g, Fat 7.7 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 32.4 g

CONCORD GRAPE PIE



Concord Grape Pie image

This delicious dessert recipe is courtesy of Rebecca Beaton.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 6

All-purpose flour, for work surface
Pate Brisee for Plum Crumb Pie
7 1/2 to 8 cups Concord grapes, rinsed
1/2 cup sugar
4 1/2 to 5 teaspoons cornstarch
1 large egg

Steps:

  • On a lightly floured work surface, roll 1 piece of pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough. Using a 4-inch grape leaf cookie cutter, cut out 4 leaves from dough. Transfer to a baking sheet, cover with plastic wrap, and refrigerate overnight.
  • Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately, discarding any accumulated liquid.
  • Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Let cool to room temperature before placing in the refrigerator for 2 hours.
  • Preheat oven to 450 degrees. Remove grape mixture from refrigerator. Stir in sugar and cornstarch. Pour into prepared pie shell. Beat egg with 1 tablespoon water. Brush edge of pie shell with egg mixture, reserving any remaining mixture. Transfer pie to oven; bake 10 minutes. Reduce heat to 350 degrees, and continue baking until filling jiggles when shaken, about 30 minutes. Transfer pie to a wire cooling rack; let cool overnight.
  • Preheat oven to 450 degrees. Remove reserved grape leaves from refrigerator and brush with remaining egg and water mixture. Bake until golden brown, 15 to 20 minutes. Transfer to a wire cooling rack; let cool.
  • Before serving, place grape leaves on top of filling.

CONCORD GRAPE PIE I



Concord Grape Pie I image

Good old fashioned pie...worth all the work.

Provided by Glenda

Categories     Desserts     Pies     Vintage Pie Recipes

Time 5h45m

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
5 cups Concord grapes
1 ¼ cups white sugar
¼ cup all-purpose flour
1 pinch salt
¾ teaspoon lemon juice
1 ½ tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
  • Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
  • In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
  • In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 64.6 g, Cholesterol 5.7 mg, Fat 17.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 269.7 mg, Sugar 40.5 g

CONCORD GRAPE AND PEAR PIE



Concord Grape and Pear Pie image

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.

Provided by Rhoda Boone

Yield Makes one 9-inch pie

Number Of Ingredients 17

For the pie crust:
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
1 large egg, beaten
Coarse sugar, for sprinkling
For the filling:
1 pound concord grapes (about 4 cups grapes)
3/4 cup granulated sugar
3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears)
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Special equipment:
9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped

Steps:

  • Make the pie dough:
  • In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
  • Make the filling:
  • Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
  • Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
  • Roll out the dough:
  • On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
  • Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
  • Assemble pie:
  • Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
  • Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
  • Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

CONCORD GRAPE PIE



Concord Grape Pie image

The local tradition of purple pies began sometime in the 1960s with Al Hodges, who commissioned Irene Bouchard to make a unique grape dessert for the Redwood Restaurant in Naples. Forty years later, thousands come to the village of Naples to celebrate the grape harvest and sample the native grape pies. The robust flavor of Concord grapes makes this unusual pie a treat. You will have to peel each grape, but the delicious results are well worth the effort.

Yield makes one 9-inch pie

Number Of Ingredients 11

2 1/2 cups all-purpose flour, sifted
1 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening, chilled and cut into small pieces
6 to 7 tablespoons cold water
4 cups Concord grapes
1 cup sugar
1/8 teaspoon salt
2 1/2 tablespoons tapioca
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter, at room temperature

Steps:

  • To make the pie crust, mix together the flour and salt in a bowl. Using a pastry blender or a fork, cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle the water over the mixture a tablespoon at a time, mixing lightly after each addition, until the dough can be formed into a ball. Divide the dough into two pieces, form each piece into a ball, and allow them to rest for 15 minutes before rolling out.
  • To make the filling, slip the skins off the grapes and reserve them. Put the grape pulp in a saucepan and simmer over medium-low heat just until soft enough to release the seeds, about 8 minutes. Push the grape pulp through a wire-mesh strainer to remove the seeds. Combine the pulp in a bowl with the reserved grape skins.
  • Roll out each ball of dough on a well-floured board until they are 10 to 11 inches in diameter. Line the bottom of a 9-inch pie pan with a round of dough. Preheat the oven to 450°F. Mix the sugar, salt, and tapioca together in a bowl and spread about half of the mixture onto the bottom of the crust. Mix the remaining tapioca mixture with the grapes and add the lemon juice. Pour the pie filling into the crust and dot with the butter. Cover with the top crust and crimp the edges to seal. Bake for 10 minutes, and then lower the temperature to 350°F and bake for another 25 to 30 minutes, until golden brown. Remove from the oven and cool for 30 minutes before serving. If not serving immediately, warm the pie in an oven set on the lowest temperature for 10 minutes before serving.

CONCORD GRAPE PIE



Concord Grape Pie image

Make and share this Concord Grape Pie recipe from Food.com.

Provided by JoJoStar

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 5

4 cups stemmed and washed concord grapes
3/4 cup sugar
1 1/2 tablespoons lemon juice
1 teaspoon quick-cooking tapioca
1 (9 inch) pastry dough, plus extra for lattice topping

Steps:

  • Slip grape pulp from skins into a bowl and reserve the skins.
  • Cook pulp until the seeds loosen slightly, thn press through a collander or food mill to remove seeds.
  • Combine the resulting pulp with the skins, sugar, juice and tapioca.
  • Fill the pie shell and cover with lattice pastry.
  • Bake for 10 minutes at 450 degrees, then lower to 350 degrees and bake 20 minutes more.

Nutrition Facts : Calories 1764.1, Fat 61.1, SaturatedFat 15.3, Sodium 972.8, Carbohydrate 302.4, Fiber 10, Sugar 214.3, Protein 13.5

CONCORD GRAPE PIE



Concord Grape Pie image

Make and share this Concord Grape Pie recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

4 1/2 cups concord grapes (2 pounds)
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 unbaked pastry shell (9-inches)
1/2 cup quick-cooking oats
1/2 cup brown sugar, packed
1/4 cup all-purpose flour
1/4 cup butter or 1/4 cup margarine

Steps:

  • Squeeze the end of each grape opposite the stem to separate skins from pulp.
  • Set skins aside. Place pulp in a medium saucepan; bring to a boil.
  • Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.
  • Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell.
  • Combine oats, brown sugar and flour; cut in butter until crumbly.
  • Sprinkle over filling.
  • Cover edges of pastry with foil.
  • Bake at 425°F for 15 minutes.
  • Remove foil; bake 20 minutes more or until golden brown.
  • Cool on a wire rack.

Nutrition Facts : Calories 396.2, Fat 13.8, SaturatedFat 5.6, Cholesterol 15.2, Sodium 209.5, Carbohydrate 67.1, Fiber 2, Sugar 46.8, Protein 3.3

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CONCORD GRAPE PIE WITH CRUMB TOPPING – A MID-CENTURY RECIPE …
2013-10-16  · Slip skins from grapes, set skins aside. Bring pulp to boil; reduce heat and simmer 5 minutes. Press through sieve to remove seeds. Add skins to pulp. Combine sugar, AP flour and salt. Add lemon juice, butter and the grape mixture. Pour into unbaked pie shell. Combine the topping ingredients until crumbly. Sprinkle over pie.
From midcenturymenu.com
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CONCORD GRAPE PIE - SKINNY CHEF
Stir in the skins, butter, and lemon juice. Add sugar, flour, and salt, into grape mixture, stirring well. Pour filling into pie crust, and dot with butter. Make the crumble topping. Place the flour, sugar, and butter into a food processor. Pulse 10 to 15 times until the flour mixture is coarse and small "pea-size" pieces of butter form.
From skinnychef.com
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CONCORD GRAPE TART & PIE – LOST RECIPES FOUND
Make Tart. Prepare tart crust. Whisk flour and sugar together in a large, shallow bowl. Cut butter in to dry ingredients. Whisk yolks with cream and stir in until mixture can be squeezed together into soft dough. Spread table with parchment or plastic wrap; divide dough into 2/3 sized piece and 1/3 sized piece.
From lostrecipesfound.com
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Top Asked Questions

What is the best way to cook a Concord grape pie?
Concord Grape Pie or Cobbler Filling. Bake at 425 for 15 minutes; then at 375 for 45 minutes. Place grape filling in pastry lined pan. Sprinkle oat streusel on top. Pour filling into 8 inch square or round pan or oven proof bowl. Dot with margarine. Bake in hot oven (400 degrees), about 35 minutes, until bubbling hot.
How to make a grape pie with grape seeds?
Directions. Sieve the pulp to remove the seeds. Add the grape skins to the pulp. In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and salt. Stir in the grape mixture, melted butter or margarine, and lemon juice. Pour mixture into the pastry-lined pie plate. To prevent overbrowning, cover the edge of the pie with foil.
How long does it take to prepare Concord grapes?
The prepared concord grapes after 5 hours of combining the skins with the pulp. I prepared 3 kilos at once for several recipes. The tapioca and sugar was added an hour before filling the pie shell. The recipe called for one tablespoon of tapioca, yet was too soupy.
What is the difference between Concord grape pie and classic grape pie?
The Classic Concord Grape Pie has only 1/4 cup less sugar than the Concord Grape Pie with Crumb Topping, yet the pie with the crumb topping tastes considerably sweeter.

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