concord grape pie recipe

Written ByJenny Smyth Posted on
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The Best concord grape pie recipe

I’m so excited to share my favorite concord grape pie recipe with you all. This classic dessert has been a staple in our household for years, and I just can’t get enough of it.

The combination of juicy concord grapes, sweet sugar, and flaky crust is absolute perfection. Every time I take a bite, I’m transported back to my childhood summers spent at my grandparents’ farm in upstate New York.

They would spend hours picking concord grapes from their vineyard, and I would help them make the most delicious pies that would be devoured in no time. Fast forward to today, and I’m still hooked on this same recipe.

It’s a simple yet elegant dessert that’s perfect for any occasion, whether it’s a family gathering or just a Tuesday night treat. And the best part?

It’s incredibly easy to make! With just a few ingredients and some basic baking skills, you’ll be enjoying a slice (or two) in no time.

Plus, this pie is not only delicious but also packed with nutrients – the concord grapes are rich in antioxidants and fiber, making it a great choice for those looking for a healthier dessert option. So go ahead, give this recipe a try, and experience the magic of concord grape pie for yourself!

Concord Grape Pie

4.5 from 1149 votes

A classic American pie featuring the intense, sweet-tart flavor of Concord grapes. The filling is thickened with tapioca and baked in a buttery, flaky double crust until bubbly and golden.

Prep Time40 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
1/4 cup ice water, plus more as needed

For the Filling

4 cups Concord grapes (about 2 pounds)
3/4 cup granulated sugar
3 tablespoons instant tapioca
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tablespoon water
1 tablespoon coarse sugar (optional)

👨‍🍳Directions

1In a large bowl, whisk together flour, salt, and sugar.
2Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle ice water over the mixture and stir with a fork until the dough holds together when squeezed; add more water a teaspoon at a time if needed.
4Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
5Meanwhile, prepare the filling: rinse the Concord grapes and slip the skins from the pulp by gently squeezing each grape; reserve the skins in a medium bowl and place the pulp in a saucepan.
6Cook the grape pulp over medium heat, stirring occasionally, until the seeds separate and the pulp breaks down, about 5 minutes.
7Press the cooked pulp through a fine-mesh sieve or food mill into the bowl with the reserved skins, discarding the seeds.
8Stir the sugar, tapioca, lemon juice, and salt into the grape mixture until well combined.
9Let the filling stand for 15 minutes to allow the tapioca to soften.
10Preheat the oven to 425°F.
11On a lightly floured surface, roll one disk of dough into a 12-inch circle and transfer it to the pie dish, pressing it gently into the bottom and sides.
12Pour the grape filling into the crust and dot with the small butter pieces.
13Roll the second disk of dough into another 12-inch circle and place it over the filling.
14Trim the overhang to 1/2 inch, fold the edges under, and crimp as desired.
15Cut several slits in the top crust to allow steam to escape.
16In a small bowl, beat the egg with water to make an egg wash.
17Brush the top crust with the egg wash and sprinkle with coarse sugar if using.
18Place the pie on a baking sheet to catch any drips.
19Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbly, about 30 to 35 minutes more.
20If the edges brown too quickly, cover them with foil halfway through.
21Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
22The filling will set as it cools.

🔧Equipment

Large bowl
Pastry blender or two knives
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 380mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Concord grapes have a slip skin and seeds; separating them is key for the best texture. The pie is best served the day it is made, but it can be stored at room temperature for up to 2 days.

Watch Video Of How Concord Grape Pie Works

This concord grape pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night treat.

It’s incredibly easy to make, packed with nutrients, and tastes amazing fresh or reheated from leftovers.

Plus, it’s perfect for meal prep as you can assemble individual slices ahead of time and store them in the fridge or freezer until needed.

❓ Frequently Asked Questions About Concord Grape Pie

Q: What is the difference between concord grapes and other types of grapes?

The main difference between concord grapes and other types of grapes is their unique flavor profile and texture. Concord grapes are smaller than other varieties, with a thicker skin that makes them perfect for pies and jams. They’re also incredibly sweet and have a distinct purple color.

Q: Can I use other types of sugar instead of granulated sugar?

While you can experiment with other types of sugar, granulated sugar is the best choice for this recipe as it dissolves evenly and provides the right amount of sweetness. Brown sugar or honey might alter the flavor profile too much.

Q: Can I make this pie without the pastry crust?

This pie relies heavily on the flaky pastry crust to hold its shape and provide texture contrast with the juicy filling. However, if you prefer a gluten-free or low-carb option, you can substitute the crust with an almond flour or coconut flour-based alternative.

Q: How do I store leftover pie slices?

You can store leftover pie slices in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. If you want to freeze them for longer storage, wrap each slice tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.

Q: Can I make this pie ahead of time?

You can prepare the filling up to 2 days in advance and store it in the refrigerator until you’re ready to assemble the pie.

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