Concord Grape Pie

Name: Concord Grape Pie
Prep time: 1 h
Total time: 5 h 40 min
Yield: 8 - 10 serving(s)
Ingredients: 2 1/4 lb. (8 cups) Concord grapes; 1/2 c. sugar; 1 tbsp. lemon juice; 1 1/2 tbsp. cornstarch; 1 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 3 tbsp. unsalted butter, cut into pieces; All-purpose flour, for work surface; Recipe Basic Pie Dough

This fresh grape pie is packed with classic jam flavor!

By Lyda Jones BurnettePublished: Sep 3, 2022

Be the first to review!

Jump to recipe

Becky Luigart-Stayner

Yields:

8 - 10 serving(s)

Prep Time:

1 hr

Total Time:

5 hrs 40 mins

Concord grape season starts in early fall in New York’s Finger Lakes Region, where Naples-based baker and “Grape Pie Queen” Irene Bouchard is credited with popularizing the area’s beloved dessert in the 1970s. Our version follows tradition with a filling of fresh-from-the-vine fruit topped with a buttery crust. We add just a few ingredients — lemon juice, cornstarch, a touch of vanilla — choosing to let the flavor of the grapes take center stage. Choose the freshest, most flavorful farmers' market grapes you can. If the grapes you have are particularly tart, you can add up to 3/4 cup sugar into the filling to balance them out.

Advertisement - Continue Reading Below

Ingredients

2 1/4 lb. (8 cups) Concord grapes
1/2 cup sugar
1 Tbsp. lemon juice
1 1/2 Tbsp. cornstarch
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
3 Tbsp. unsalted butter, cut into pieces
All-purpose flour, for work surface
Recipe Basic Pie Dough

Directions

1. Step 1Preheat oven to 400°F with the rack in the lowest position. Line a rimmed baking sheet with aluminum foil. Squeeze grapes from tops until skins slide off, reserving skins in a bowl; transfer flesh to a small saucepan. Cook over medium heat, mashing with a fork or potato masher, just until flesh breaks down, 8 to 10 minutes. Strain through a fine mesh sieve into bowl with skins, pressing to extract all of juice; cool to room temperature. Whisk in sugar, lemon juice, cornstarch, vanilla, and salt.
2. Step 2On a floured surface, roll out one disc of dough into a 12-inch round. Fit on bottom and up sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang. Pour filling into pie plate and dot with butter. Roll remaining disc into a 10-inch circle and place over filling. Roll the edge of the bottom crust up tightly all around the pie, so that the bottom and top crusts are sealed together. Make sure the crust is resting on the edge of the pie plate, and crimp. Cut slits in top of pie. Place on prepared baking sheet.
3. Step 3Bake until golden brown and bubbly, 50 to 55 minutes (shielding after 35 minutes with aluminum foil, if necessary). Transfer to a wire rack and cool completely.