Best 6 Concord 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.

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 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.

HOMEMADE CONCORD GRAPE PIE

Steps:

• 1. Slip skins from 1 1/2 pounds (4 cups) Concord grapes; set skins aside. Bring pulp to boil; reduce heat; simmer, uncovered, 5 minutes. Sieve to remove seeds. Add skins. Mix 1 cup sugar, 1/3 cup flour, and 1/4 teapsoon salt. Add 1 tablespoon lemon juice, 2 tablespoons butter, melted, and grape mixture. Pour into 9-inch unbaked pastry shell. Bake at 400 F. for 25 minutes. Meanwhile, sift 1/2 cup flour with 1/2 cup sugar. Cut in 1/4 cup butter till crumbly. Sprinkle atop pie. Bake 15 minutes more.

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:

• Remove and save skins from grapes. Place pulp in a saucepan without water and bring to a rolling boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Combine sugar and flour. Mix lightly through grapes. Sprinkle with lemon juice and salt. Mix lightly. Pour grapes into a pastry lined pan. Dot with butter. Cover with top crust. Cut slits in crust. Bake at 425 until crust is nicely browned and juice begins to bubble through slits in crust. (Approximately 35 to 45 minutes.) Serve cool or slightly warm. Do not serve hot.