Homemade Concord Grape Pie Recipes

CONCORD GRAPE PIE

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.

CONCORD GRAPE PIE

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.

CONCORD GRAPE PIE

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.
• 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.

CONCORD GRAPE PIE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack.
• Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
• Cook the pulp in a saucepan over medium-low heat, stirring frequently, until the seeds are beginning to come out.
• Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
• Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.
• Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.

CONCORD GRAPE PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a sheet pan on a lower oven rack.
• 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, and cook, stirring, 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 on sheet pan for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown and bubbly. Cool on a wire rack.

CONCORD GRAPE PIE

Steps:

• To make the pie crust, mix together the flour and salt in a bowl. Using a pastry blender or a fork, cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle the water over the mixture a tablespoon at a time, mixing lightly after each addition, until the dough can be formed into a ball. Divide the dough into two pieces, form each piece into a ball, and allow them to rest for 15 minutes before rolling out.
• To make the filling, slip the skins off the grapes and reserve them. Put the grape pulp in a saucepan and simmer over medium-low heat just until soft enough to release the seeds, about 8 minutes. Push the grape pulp through a wire-mesh strainer to remove the seeds. Combine the pulp in a bowl with the reserved grape skins.
• Roll out each ball of dough on a well-floured board until they are 10 to 11 inches in diameter. Line the bottom of a 9-inch pie pan with a round of dough. Preheat the oven to 450°F. Mix the sugar, salt, and tapioca together in a bowl and spread about half of the mixture onto the bottom of the crust. Mix the remaining tapioca mixture with the grapes and add the lemon juice. Pour the pie filling into the crust and dot with the butter. Cover with the top crust and crimp the edges to seal. Bake for 10 minutes, and then lower the temperature to 350°F and bake for another 25 to 30 minutes, until golden brown. Remove from the oven and cool for 30 minutes before serving. If not serving immediately, warm the pie in an oven set on the lowest temperature for 10 minutes before serving.