This pie celebrates the unique, robust flavor of Concord grapes. It’s sweet, slightly tangy, and full of natural grape goodness. The filling is luscious but not overly sweet, and the golden crust provides the perfect balance. Perfect for harvest season or anytime you crave a fruity, homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Concord grapes Granulated sugar Cornstarch or tapioca starch Lemon juice Unsalted butter Pie crust (homemade or store-bought) Salt
Directions
Preheat the oven to 400°F (200°C).
Wash the grapes and remove the stems. Crush the grapes using a potato masher or food processor.
Strain the crushed grapes through a sieve to separate the juice from the skins and seeds, reserving both.
In a saucepan, combine the grape juice, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.
Stir in the reserved grape skins for texture and remove from heat. Add lemon juice to balance the sweetness.
Roll out one pie crust and line a 9-inch pie pan. Pour in the grape filling. Dot with small pieces of butter.
Cover with the second pie crust or a lattice top, sealing the edges. Cut slits if using a full top crust to allow steam to escape.
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Cool completely before slicing to allow the filling to set.
Servings and timing
This recipe makes one 9-inch pie (about 8 slices). Preparation time: approximately 30 minutes Baking time: 45–50 minutes Total time: about 1 hour 20 minutes
Variations
Use a lattice crust for a classic look. Add a pinch of cinnamon or nutmeg for warmth. Mix in other berries like blackberries or blueberries for a mixed fruit pie.
Storage/Reheating
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave or warm the whole pie in the oven at 350°F (175°C) for 10–15 minutes.
FAQs
Can I use frozen Concord grapes?
Yes, thaw and drain them before using to prevent excess liquid.
Can I skip straining the grapes?
Straining removes seeds and skins, providing a smoother filling, but you can leave some for texture.
Can I use a store-bought pie crust?
Absolutely, store-bought crust works perfectly.
How do I prevent a soggy bottom crust?
Blind bake the bottom crust for 10 minutes before adding the filling or ensure the filling is thickened properly.
Can I make this pie ahead of time?
Yes, it can be baked and stored, but wait to slice until serving for best texture.
How do I thicken the filling?
Use cornstarch or tapioca starch, adding gradually and stirring until the filling is thick and glossy.
Can I make it vegan?
Yes, use a plant-based butter and a vegan pie crust.
Can I freeze Concord Grape Pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Should I add sugar to the grape skins?
No, the sugar is added to the juice; skins add texture and flavor naturally.
How tart is Concord Grape Pie?
It has a sweet-tart flavor, naturally balanced with sugar and lemon juice.
Conclusion
Concord Grape Pie is a beautiful, flavorful dessert that highlights the unique taste of Concord grapes. With its rich, jewel-toned filling and flaky crust, it’s a show-stopping pie perfect for autumn, family gatherings, or any time you crave a classic fruit dessert.
Concord Grape Pie is a sweet-tart pie made from fresh or frozen Concord grapes, featuring a deep purple filling encased in a flaky, buttery crust, perfect for autumn or any fruit dessert craving.
Author:Catherine
Prep Time:30 minutes
Cook Time:45–50 minutes
Total Time:1 hour 20 minutes
Yield:1 9-inch pie (8 slices)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups Concord grapes, washed and stemmed
1 cup granulated sugar
3 tablespoons cornstarch or tapioca starch
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
2 pie crusts (homemade or store-bought)
Pinch of salt
Instructions
Preheat the oven to 400°F (200°C).
Crush the grapes using a potato masher or food processor. Strain through a sieve to separate juice from skins and seeds, reserving both.
In a saucepan, combine grape juice, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly until thickened and glossy.
Stir in reserved grape skins and remove from heat. Add lemon juice and mix well.
Roll out one pie crust and line a 9-inch pie pan. Pour in the grape filling and dot with butter pieces.
Cover with the second crust or a lattice top. Seal edges and cut slits if using a full top crust.
Bake for 45–50 minutes until crust is golden and filling is bubbling.
Cool completely before slicing to allow filling to set.
Notes
Use a lattice crust for a classic look.Add a pinch of cinnamon or nutmeg for warmth.Mix in other berries like blackberries or blueberries for a mixed fruit pie.Blind bake the bottom crust for 10 minutes to prevent sogginess.Store at room temperature up to 2 days or in refrigerator up to 5 days.Freeze tightly wrapped for up to 2 months; thaw in refrigerator before serving.
