CONCORD GRAPE PIE
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
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.
RUBY GRAPE PIE
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
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.
GRAPE PIE
Steps:
- Gather the ingredients.
- Combine the grapes with the sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt in a saucepan.
- Cook for 15-20 minutes on medium heat. Use a potato masher to squash some of the grapes as they cook. Stir occasionally as it bubbles to prevent it from burning. Turn down the heat if it begins to scorch. You want to cook off a good part of the moisture from the grapes so the filling will not be runny.
- Allow the filling to cool to room temperature. While the grapes are cooking and cooling, prepare the crust.
- Gather the ingredients. Preheat the oven to 400 F.
- Using a pastry blender, combine the flour, shortening, butter, and salt in a large bowl. Work the fat into the flour until you have pea-sized pieces of fat.
- Add the water a few teaspoons at a time while mixing the dough just until the dough sticks together when pinched.
- Combine the dough and form into 2 balls. Be careful not to overwork the dough.
- On a well floured surface, roll one of the balls of dough into a 12-inch circle.
- Lay the dough into the pie tin.
- Roll out the other ball of dough into a 12-inch circle. Cut out a design on the top of the dough. You can use a straw to make a grape design, if desired.
- Pour the cooled filling into the pie crust. Place the second crust on the top. Crimp the edges using a fork or tuck the dough under and crimp with your fingers. Dust the top of the pie with granulated sugar.
- Place the pie on the lowest baking rack of the preheated oven and bake for 45 minutes. Check the pie after the first 30 minutes. If the crust begins to darken too much, turn the heat down to 350 F.
- Allow the pie to cool to room temperature before slicing and serving.
Nutrition Facts : Calories 528 kcal, Carbohydrate 90 g, Cholesterol 25 mg, Fiber 10 g, Protein 6 g, SaturatedFat 8 g, Sodium 263 mg, Sugar 25 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
AMISH GRAPE PIE
A sweet, sour and tangy grape pie
Provided by Kevin Williams
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Put grapes into saucepan without water.
- Over low heat, add sugar and flour.
- Mix lightly through grapes.
- Sprinkle with lemon juice.
- Pour mixture into a pie crust.
- Dot filling with butter.
- Add top pie crust and cut four slits.
- Bake at 425 for 35 - 40 mins
CONCORD GRAPE PIE
Learn how to make the best Concord Grape Pie with an easy-to-follow, family recipe. Grape pie with streusel topping has easy, step-by-step instructions full of tips and tricks for making homemade grape pie filling.
Provided by Melissa Erdelac
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat over to 400ºF.
- Gently squeeze the grapes so the pulp slips out of the skin into a medium saucepan. Separate the skins into a small bowl and set aside to use in pie filling.
- Bring pulp of grapes to a boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
- Remove from heat and immediately pour through mesh strainer fitted over a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with only the seeds, and you won't be able to get anymore pulp out. Discard seeds.
- Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, whisk in lemon juice, sugar, flour, and salt until smooth. Stir the reserved skins into the pulp mixture.
- Pour grape mixture into the unbaked pie shell and prepare the streusel topping. (11/3/2019 NOTE: Some readers have said the filling was too much for their pie. Either split between 2 pie shells or freeze half the filling for future use to not risk pie overflowing.) With a fork mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.
- Bake for 40-50 minutes or until crust is golden brown and grape filling is bubbly throughout. Cool for at least an hour before serving. Serve warm with ice cream or at room temperature. Store leftovers on counter, uncovered*.
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Nutrition Facts : Calories 483 kcal, Carbohydrate 89 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 239 mg, Fiber 3 g, Sugar 65 g, ServingSize 1 serving
CONCORD GRAPE PIE
This annual treat is anticipated by many Upstate New Yorkers, and for some home cooks like myself worth the time-consuming effort it takes to put one together.
Provided by Jennifer Morrisey
Categories Desserts and Sweets
Time 2h30m
Number Of Ingredients 5
Steps:
- On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.
- Wash grapes and discard any that are under-ripe, damaged and blemished.
- Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.
- Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.
- Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.
- In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You'll have about 1 1/3 cups of pulp - add everything else and you'll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.
- Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.
- Transfer the cooked filling to the prepared pie shell. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.
- Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.
Nutrition Facts : Calories 221 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 120 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
20 BEST WAYS TO COOK WITH GRAPES
These simple grape recipes go well beyond jams and wine! From parfaits and smoothies to pies and galettes, give these fruity dishes a try, and you won't be disappointed.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a grape recipe in 30 minutes or less!
Nutrition Facts :
GRAPE PIE
This traditional pie recipe from upstate New York consists of a flaky pie crust filled with lots and lots of Concord grapes.
Provided by Annie
Categories Dessert
Time 2h25m
Number Of Ingredients 4
Steps:
- Wash the grapes.
- Slip the skin off the grapes. Gently squeeze the grapes until the green pulp pops out and separates from the skin. Put the pulp in a sauce pan and the grape skins in a separate bowl.
- Place the saucepan with the pulp on medium heat and bring to boiling. Cook, stirring occasionally, for 5-10 minutes. The pulp should break down and the seeds should start floating freely.
- Put the boiled pulp through a colander to remove the seeds. Put the pulp in the same bowl as the grape skins.
- Add the tapioca and sugar to the bowl of grape skins and grape pulp and stir well.
- Refrigerate the mixture for at least an hour to allow it to gel.
- Preheat the oven to 400 F.
- Roll out a pie crust and put it in the bottom of the pie tin.
- Pour the chilled filling into the pie crust.
- Top the pie with a floating crust or lattice or just cut some vent holes in the top crust.
- If you like brush the pie crust with an egg wash made from a beaten egg to make it brown nicely.
- Put a cookie sheet under the pie in the oven because the filling tends to bubble over the edges of the pie plate.
- Bake at 400 F for 15 minutes. Then check the edges and cover them with a pie shield or foil if they are brown.
- Continue to bake until the middle of the crust is light brown, about 30 minutes.
- Makes enough filling for one 9" pie or three 4" mini pies
Nutrition Facts : Calories 249 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 92 grams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GRAPE PIE
I had an overabundance of grapes a couple years back. I had no idea of what to do with them all. I had already made 70 jars of grape jam. I stumbled on this pie in the Best of Amish Cooking by Phyllis Pellman Good and combined it with a recipe I found on www.allrecipes.com that was submitted by Terri. This is what I came up with.
Provided by cando
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
- Stir pulp and skins together. Blend in sugar ¼ cup flour, tapioca, lemon juice and 1 tablespoon butter.
- Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
- Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.
Nutrition Facts : Calories 416.4, Fat 15.2, SaturatedFat 6.5, Cholesterol 19.1, Sodium 175.5, Carbohydrate 69.2, Fiber 2.4, Sugar 46.1, Protein 3.7
CONCORD GRAPE PIE
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
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
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
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
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- Rinse the grapes, pat them dry so there is no more liquid in the filling than necessary, and remove them from the stems, discarding any berries that are green, hard, rotten, or moldy. Concords are dark purple, almost black, with thick slip-skins, and the meaty pulp of the grape is juicy green, complete with seeds. Pinch each grape so the pulp pops out. Don't squeeze the skins dry or they will be leathery in the filling. Leave a little juice under the skin. Put the pulp in a saucepan and the skins in another pan or a bowl.
- Cook. Bring the pulp to a rolling boil and let it go for at least 5 minutes. This breaks down the fibers in the pulp and releases their grip on the seeds as well as releasing some pectin that helps the filling hold together. Don't worry if there is a little foam on the surface. Stir every few minutes while boiling to make sure it does not burn. While the pulp is hot, remove the seeds by pressing it through a strainer into the bowl of skins. Stir.
- Prep again. Mix the tapioca and sugar into the filling, let it cool in the fridge for about 2 hours. The rest lets the juice extract maximum color from the skins and allows the tapioca to swell and absorb more of the juices. Put the bottom crust into a pie pan. Irene suggests a metal pie pan, but my wife uses ceramic or pyrex with great success.
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