Seedless Concord Grape Pie Recipes

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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 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



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.

RUBY GRAPE PIE



Ruby Grape Pie image

My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.-Salvage Island Farm, Fred Smeds, Reedley, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

4 cups halved seedless red grapes (about 2 pounds)
2/3 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil. , Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 400 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 60g carbohydrate (32g sugars, Fiber 1g 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

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