Favorite Grape Pie Recipes

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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.

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.

GRAPE PIE



Grape Pie image

Grape pie is a surprisingly sweet and tart pie that is easy to make when using seedless grapes. It's a delicious alternative to cherry or apple pie.

Provided by Leah Maroney

Categories     Dessert     Pie

Time 1h20m

Number Of Ingredients 14

For the Filling:
8 cups concord grapes (seedless, if available; washed and shaken dry)
1 cup granulated sugar
1/4 cup cornstarch
2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 vanilla extract
1/4 teaspoon salt
For the Pie Crust:
2 1/2 cups flour
1/3 cup shortening (chilled)
1/3 cup butter (chilled)
1/2 teaspoon salt
1/4 cup cold water

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



Amish Grape Pie image

A sweet, sour and tangy grape pie

Provided by Kevin Williams

Categories     Dessert

Time 1h

Number Of Ingredients 6

5 1/3 cups seedless white or red grapes
1 1/3 cup sugar
1/4 cup flour
1 1 /4 teaspoons lemon juice
salt to taste
1 1/2 tablespoons butter

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



Concord Grape Pie image

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

Categories     Dessert     Pie

Time 1h10m

Number Of Ingredients 10

6 cups washed, de-stemmed concord grapes ((about 2 1/2 lbs. with stems on))
1 cup sugar
⅓ cup all-purpose flour or gluten free flour, ((I recommend Cup 4 Cup gluten-free flour))
¼ teaspoon salt
2 tablespoons unsalted butter
1 tablespoon lemon juice
½ cup all-purpose flour or gluten free flour, ((I recommend Cup 4 Cup gluten-free flour))
½ cup sugar
¼ cup unsalted butter, (softened)
1 pie crust shell (store bought or homemade)

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*.
  • DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD

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



Concord Grape Pie image

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

1 recipe or your favorite double crust pie dough prepared
1 1/2 lbs of Concord grapes (after removing from stems)
3/4 cup + 2 tbsp (6.0 oz) sugar
2 1/2 tbsp cornstarch
1 1/2 tbsp freshly squeezed lemon juice

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



20 Best Ways to Cook with Grapes image

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

Grape Parfait
Chicken Waldorf Salad
Three Cheese Roasted Grape Pizza
Roasted Brussels Sprouts and Grapes
Roasted Grape, Goat Cheese and Honey Stuffed Sweet Potatoes
Grape Parmesan Salad
Pasta with Sausage and Red Grapes
Grape Crostini with Goat Cheese and Walnuts
Roasted Grape Oatmeal
Glazed Pearl Onions and Grapes
Grape Smoothie
Mexican Cold Rice Salad
Balsamic u0026amp; Thyme Roasted Grapes with Figs and Burrata
Sparkling Grape Soda
Apple Grape Galette
Peanut Butter and Jelly Chocolate Cups
Concord Grape Pie
Sour Patch Grapes
Chocolate Covered Grape Skewers
Grape Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a grape recipe in 30 minutes or less!

Nutrition Facts :

GRAPE PIE



Grape Pie image

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

6 cup Concord grapes (about 2 pounds or 2 quarts)
2 Tablespoon instant tapioca
2/3 cup sugar
Your favorite pie crust

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



Grape Pie image

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

4 1/2 cups grapes
3/4 cup sugar
1/4 cup flour
1 tablespoon tapioca
1 tablespoon lemon juice
1 tablespoon butter
1 pie dough, recipe
1/2 cup quick oats
1/2 cup brown sugar, packed
1/4 cup all-purpose flour
1/4 cup butter

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



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.

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

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