Grape cream pie is an exquisite dessert that will tantalize your taste buds with its creamy filling and sweet, tart grape flavor. This classic pie is perfect for any occasion, whether you're hosting a dinner party or enjoying a quiet night at home. With its simple ingredients and easy-to-follow instructions, this recipe will guide you through the process of creating a delectable grape cream pie that will become a favorite in your household.
Check out the recipes below so you can choose the best recipe for yourself!
CONCORD GRAPE PIE I
Good old fashioned pie...worth all the work.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes
Time 5h45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 64.6 g, Cholesterol 5.7 mg, Fat 17.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 269.7 mg, Sugar 40.5 g
AMISH GRAPE PIE
A sweet, sour and tangy grape pie
Provided by Kevin Williams
Categories Dessert
Time 1h
Number Of Ingredients 6
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 CREAM PIE
A tasty and different fruit pie. I made it with Splenda. The sugar measurements I list were those I used for granulated Splenda, and although the two are supposed to work on a one-for-one conversion, I find that this is not always the case. This recipe filled up a 9.5 pie crust. I recommend using smaller, tarter grapes, as this pie is rather sweet. You may want to play with the amount of sugar if you want a tarter pie. Also, I used the larger and softer grapes for the blended mixture and kept the small, firm ones whole.
Provided by Cookin Cop
Categories Dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Line a glass pie plate with the bottom crust.
- Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
- Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch).
- Once mixture begins to take on a light carmelized color (approximately 5-10 minutes), remove from heat and allow to cool for about 5 minutes.
- Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
- Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
- Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first).
- Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.
GREEN GRAPE PIE
A friend sent me this recipe from overseas and I was never able to decipher it into US measures until now. This is a surprisingly delicious pie!!!
Provided by Andrea McKay
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 336 calories, Carbohydrate 53 g, Cholesterol 28.4 mg, Fat 14 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 7.8 g, Sodium 165.1 mg, Sugar 42.5 g
CONCORD GRAPE PIE
Instead of featuring typical fruits like cherries, blueberries, apples or peaches, this pie spotlights grapes. It's one of my favorite Concord grape recipes! Why not surprise your family with this delightfully different dessert tonight?-Linda Erickson, Harborcreek, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 431 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 202mg sodium, Carbohydrate 77g carbohydrate (54g sugars, Fiber 2g fiber), Protein 3g protein.
RUBY GRAPE PIE
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.-Salvage Island Farm, Fred Smeds, Reedley, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 60g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
CONCORD GRAPE AND PEAR PIE
There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.
Provided by Rhoda Boone
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the pie dough:
- In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
- Make the filling:
- Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
- Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
- Roll out the dough:
- On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
- Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
- Assemble pie:
- Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
- Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
- Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
GRAPE PIE
A deliciously different fruit pie. I like to use a combination of red and green grapes. Pie could be topped with a lattice crust instead of the leaf cut-outs.
Provided by Ms B.
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- For filling, stir together grapes, brown sugar, flour, and grape juice; set aside.
- Line 9-inch pie plate with crust and crimp edges.
- Transfer filling into unbaked crust.
- Cover edge with foil; bake 25 minutes.
- Remove foil; bake 25-30 minutes more, or until filling is bubbly.
- Meanwhile, use a leaf cookie cutter to cut four leaves from the remaining pastry.
- Combine egg white and water.
- Brush leaf cut-outs with egg white mixture.
- Sprinkle with coarse sugar.
- Place cut-out on a cookie sheet and bake 7-8 minutes or until golden brown.
- Arrange leaf cut-outs on pie.
Nutrition Facts : Calories 305, Fat 11.3, SaturatedFat 2.9, Sodium 279.9, Carbohydrate 48.8, Fiber 1, Sugar 24.6, Protein 4
Tips:
- Use ripe, seedless grapes. This will make the pie easier to make and more enjoyable to eat.
- Simmer the grapes in a little bit of water until they are soft. This will help to release their juices and make the pie filling more flavorful.
- Use a thickener, such as cornstarch or flour, to thicken the pie filling. This will help to prevent it from being too runny.
- Bake the pie until the crust is golden brown and the filling is bubbly. This will ensure that the pie is cooked through.
- Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
Grape cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling and creamy topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.
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