Tasty Grape Pie Recipes

CONCORD GRAPE PIE I

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.

RUBY GRAPE PIE

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.

AMISH GRAPE PIE

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

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.

GREEN GRAPE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended. Reserve 1/4 cup of crumb mixture and set aside. Press remaining mixture into a 9 inch deep dish pie pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool.
• In a saucepan, dissolve cornstarch and 2/3 cup sugar in 1/4 cup cold water. Stir in grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Allow to cool. Spoon filling into the baked and cooled crust.
• In a small bowl, combine sour cream, 4 teaspoons sugar and 1 teaspoon vanilla. Mix well and spread over pie. Sprinkle with reserved crumb mixture.

20 BEST WAYS TO COOK WITH GRAPES

Steps:

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

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.

GRAPE PIE

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

TASTY GRAPE PIE

Steps:

• Preheat the oven to 350°F.
• In a medium-sized saucepan, bring the grapes, sugar and water to a boil over high heat for 1 minute.
• Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.
• Add the butter.
• Pour the grape filling into the pie shell and top with the remaining pie crust.
• Carefully crimp the edges of the pie to seal. Prick the top crust with a fork.
• Bake for 50 minutes.