I am actually sitting on the edge of my seat as I write this. Why, you might ask? Because yesterday afternoon my husband and I made one of the most flavorful and delicious pies I’ve ever had and I wanted to get this post out so you could all try it!
You might be saying to yourself, spit it out already…what KIND of pie are you talking about? This tasty pie I’m talking about is a concord grape pie. Ever had one? Until I moved up north, I had never even heard of this kind of pie. But, as we learned from our friends on Friday night, there are tons of concord grape farms within a dozen miles of our house and these grapes are only in season for so long. With that being said- NOW, was the time to hit up a farm and go grape picking!
If you can get your hands on these grapes (I don’t remember seeing them in other parts of the country where I lived), you need to take the time to make this pie. I promise, you won’t regret it!
Concord Grape Pie
- 1 recipe for a 9” double pie crust (I’m including my version which turned out great!)
- 5 cups of concord grapes
- ¼ cup all purpose flour
- Pinch of salt
- ¾ cup of sugar
- ½ teaspoon lemon juice
- 1 tablespoon butter
- 1 tablespoon course sugar
- Preheat oven to 400 degrees
- Wash grapes and remove the skins. (I thought this part was going to be difficult but all you have to do is squeeze the grape and the pulp comes right out. I promise- it sounds harder than it is.) Save the skins.
- Place grape pulp in large saucepan and mash a few to release the juice. Place on medium-low heat until grapes come to full boil. Remove pulp from heat and press pulp through fine strainer to remove seeds. Combine pulp and skins in large bowl and add lemon juice.
- In separate bowl, combine flour, sugar, and salt. Stir into grape mixture. Pour into pie crust. Cover pie with second pie shell. Flute edges, brush top with melted butter and sprinkle with course sugar. Cut a few slits in the top crust for steam to escape.
- Bake for 50 minutes or until crust is brown and juice begins to bubble through crust. Let cool. Serve pie by itself or my favorite- a la mode.
Crisco Double Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ stick well chilled Crisco baking stick or ¾ cup vegetable shortening
- 4-8 tablespoons ice cold water
- Blend flour and salt in mixing bowl. Cut cubed, chilled shortening into flour mixture using a pastry blender (or you can use 2 knives- make a slicing motion with these over the shortening) until mixture resembles coarse crumbs with pea-sized pieces remaining.
- Sprinkle 4 tablespoons ice water over flour mixture; mix gently with fork. Add more water to mixture as needed until dough holds together.
- Divide dough into 2 balls, with one ball slightly larger than the other (this will be the bottom crust). Flatten dough into ½ disks, wrap in plastic wrap and refrigerate for 30 minutes.
- Place larger disk on lightly floured surface and with flour covered rolling pin roll dough out into a circle 2” wider than pie plate. Once rolled, place dough into pie plate and trim excess dough from edges.
- Fill unbaked pie crust with concord grape filling
- Roll top crust and place on top of pie. Remove excess dough from edges and flute the edges. Melt butter and gently paint (with brush) butter mixture on top of crust. Sprinkle coarse sugar on top and cut slits on top crust for steam to escape
- Bake pie as recipe above instructs
There you have it, a concord grape pie. Enjoy :)