Dessert

Concord Grape Pie

Name: Concord Grape Pie
Prep time: 45 min
Cook time: 1 h
Total time: 4 h 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 900 g concord grape; 1 pcs double pie crust for a 9-inch pie, chilled; 200 g granulated sugar; 3 tbsp all-purpose flour; 1 tbsp lemon juice freshly squeezed; 1 tbsp unsalted butter cut into small pieces; 1 pinch salt; 1 pcs egg beaten with 1 tbsp water (optional)

This classic American pie highlights the unique sweet and musky flavor of Concord grapes. The filling is made by hand-separating the pulp from the skins, cooking and straining the pulp to remove seeds, then recombining everything for a vibrant purple filling. A lattice or double crust encases the juicy, aromatic fruit.

An original recipe by Forkin

Total time: 4 hr 45 min
Serves: 8
Difficulty: Medium

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gconcord grape
1 pcsdouble pie crust, for a 9-inch pie, chilled
200 ggranulated sugar
3 tbspall-purpose flour
1 tbsplemon juice, freshly squeezed
1 tbspunsalted butter, cut into small pieces
1 pinchsalt

egg wash

1 pcsegg, beaten with 1 tbsp water(optional)

Equipment

saucepan · fine-mesh sieve · wire rack · baking sheet · mixing bowl · knife · oven · pie dish

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a 9-inch pie dish with one of the pie crusts.
About 5 min
Cook’s note: Place the pie dish on a baking sheet to catch any potential drips during baking.
2
Working over two bowls, squeeze each grape to separate the pulp from the skin. Place the pulp in a medium saucepan and the skins in a separate bowl.
About 20 min
Cook’s note: This step is tedious but essential for the pie's texture and flavor.
3
Heat the saucepan of grape pulp over medium-low heat. Simmer for about 10 minutes, stirring occasionally, until the pulp has broken down and the seeds are visibly separating.
About 10 min
4
Set a fine-mesh sieve over a bowl and pour the cooked pulp into it. Use the back of a spoon to press the pulp through the sieve, leaving the seeds behind. Discard the seeds.
About 5 min
Cook’s note: A food mill also works very well for this step if you have one.
5
Pour the sieved, seedless pulp into the bowl with the reserved grape skins. Add the granulated sugar, all-purpose flour, lemon juice, and salt, stirring until everything is evenly combined.
About 2 min
6
Pour the grape filling into the prepared bottom crust and spread it evenly. Dot the top of the filling with the small pieces of butter.
About 2 min
7
Cover the pie with the second crust. Trim any excess dough, then crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
About 5 min
Cook’s note: You can also cut the top crust into strips to create a lattice top.
8
If using, lightly brush the top crust with the egg wash for a golden, shiny finish.
About 1 min
9
Bake for 15 minutes, then reduce the oven temperature to 190°C (375°F). Continue to bake for another 30-35 minutes, until the crust is deeply golden and the filling is bubbling thickly.
About 50 min
Cook’s note: If the crust edges are browning too quickly, cover them with foil or a pie shield.
10
Transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing and serving.
About 3 hr
Cook’s note: Allowing the pie to cool fully is crucial for the filling to set properly.

Keep it good

Storage

Store the pie loosely covered in the refrigerator.

Reheating

Enjoy at room temperature or warm a slice in a 150°C (300°F) oven for 10 minutes.