I’m starting off with a disclaimer:  If you have been following me for very long, or have taken the time to review the recipes here on the site, you’ll notice that I tend to have a distinct slant toward baking.  I know it might seem like that’s all I do but really…stick with me, I do enjoy other aspects of cooking as well!   The good part of baking is that you can do it and share with others the next day or later the same day.  You don’t need them there for a meal the moment the food is done. 

Yes, this is the second post on a pie in a couple of weeks and yet no discussion on pie pastry as I have previously hinted.  I promise it’s coming, the challenge is finding someone who can take photos of me demonstrating the techniques I describe.  It will be forthcoming!

I never heard of grape pie until about 8 years ago when I visited friends in the finger lakes area of New York.  At first, I thought it sounded a bit odd….my thoughts immediately going to the green Thompson seedless grapes we typically get in the grocery story.  That’s also the reaction I’ve commonly received when I talk to others that aren’t familiar with it.  But wait…hold the judgement because you’ll be pleasantly surprised if you just keep an open mind (and are willing to do a little work)!

Grape pie is made from Concord Grapes, a variety that was first cultivated in Concord, Massachusetts in the mid-1800’s and is from Vitis Lambrusca, a native American grape.

Concords are the variety that Welch’s uses for making grape juice…it’s that “super grapey” flavor that we usually just equate with imitation flavored drinks.  This however is the real deal!  As a side note…the first processed juice in America was from Dr. Welch that harvested concord grapes from the front of his house and boiled them, pressed and bottled them in his home kitchen.  He then sealed the bottles with cork and wax and boiled them as a home form of pasteurization.

There is a little bit of work involved, and honestly I found that the work wasn’t nearly as involved as it seemed when I heard it described and read about it.  Concord grapes are what are known as “slip-skin” grapes which means that they readily slip out of their skins.  A good thing because you have to pop them out of their skins in order to seed them.  The skins ultimately go back into the pie so don’t discard them!  The grapes get cooked lightly to soften them to the point that they can be put through a food mill to press the pulp and separate it from the seeds.  Again, I know it all sounds like a lot of work but really it goes quite quickly and easily.  I can’t say that I’d want to make grape pies on a commercial volume but for enjoying at home it’s no worse than having to pit cherries or blanch and peel peaches.

Concord grapes come into season in September and October so if you’re wanting to try this pie, and I highly recommend you do, you’ll have to quick check your local markets NOW!  Until this year I have never seen them here in the south.  I don’t know if it was just that I assumed they wouldn’t be in the markets and therefore didn’t look, or if it’s new that they’re being distributed down here.  In any case, I’ve found them in both the Fresh Market as well as at Wal-Mart Supercenter.  They’re sold in plastic one-quart clamshell containers.  Based on my experiences, it should take two of the one-quart containers to make one pie.  This recipe is from my friend and “second mom” Carole Weaver.  Originally it used only flour for thickening but I’ve added in some cornstarch for a little more thickening power.

Carole Weaver’s Grape Pie

Yield:   1 9-inch pie

Pie crust for 2-crust pie
2 cups pulped concord grapes (start with about 4 cups of washed, stemmed, whole concord grapes)
1 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon cornstarch

Preheat oven to 400 F.

Line bottom of a 9-inch pie pan with pie crust, allowing the edges to drape over the side.

To pulp grapes, hold the grape with the stem end facing a bowl.  Squeeze the grape to pop it out of the skin into the bowl.  Reserve the skins. Cook the grape pulp, covered, until seeds are loosened, about 5 minutes.  Press pulp through a food mill, sieve, or strainer to remove seeds.   Combine the granulated sugar, flour and cornstarch in a small bowl and rub around so that the sugar breaks up any lumps of flour and cornstarch.  Pour the sugar mixture into the grape pulp and use a whisk to completely blend in.  Add the grape skins back to the pulp and sugar mixture.
Pour the filling into the pastry-lined pie plate.  Trim edges of the crusts with the edge of the pan.  Roll out the top crust.  Brush some water on the edges of the bottom crust to help the two adhere together.  Carefully place the top crust on the pie and then carefully crimp the crusts together. Brush top of pie with milk or cream to enhance browning.  (I like to brush with water and then sprinkle the top of the pie with granulated sugar – Darin).  Be sure to poke several holes in the center to allow the moisture to vent out.  I have found it better to cut a small hole out of the center of the top crust before placing on the pie.  This allows for more evaporation so the filling isn’t too wet and juicy and there’s less steam puffing up the top crust.

Bake at 400 degrees for 10 minutes and reduce temperature to 350F and continue baking for 30-40 minutes longer.  The pie must cool completely (at least 4 hours) before serving so that it can fully thicken.