Editors' Pick
Concord Grape Pie
photo by Diana Yen
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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)
-
STREUSEL
- 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
directions
- 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.
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Reviews
-
This pie is FANTABULOUS!!!! I made it with the grapes I got from my organic crop share and it was delicious as well as beautiful. I did not do the streudel topping, mostly because I wanted to cut the calories (ha ha) at least a little, and to save time. Instead, I did a lattice top crust. If I can figure out how, I will post a picture. Anyway - I think this pie is better than blueberry, and it set up beautifully and tasted heavenly. Thanks!
-
This is very similar to my recipe except I don't add the streusel. It is sweet already. Also, I generally use a fat free graham cracker crust or tartlets and then top it with fat free cool whip or ice cream. I just wish Concord grapes were in season longer so I could make this more often. I also use about 5 1/2 cups grapes (about 1 quart).
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RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.