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Concord Grape Pie

Submitted by: suzanne-mcminn on August 19, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Concord Grape Pie

This recipe comes from one of the little old ladies at church!

Attribution Link

Difficulty: Easy

Servings: 8

Prep Time: 15 minutes   Cook Time: 65 minutes  

Ingredients

1 cup fresh grapes
2 tablespoons water
1 cup sugar
3/4 cup butter
2 heaping tablespoons cornstarch
3 egg yolks
3 egg whites
2-3 tablespoons sugar


Directions

Split grapes carefully and remove seeds. Mash lightly with water. In a separate bowl, combine the 1 cup sugar, butter, cornstarch, and egg yolks; mix well. Fold in grape mixture. Pour into an unbaked pie shell. Bake at 350-degrees for 45 minutes. Remove from oven.


Make a stiff meringue with the 3 egg whites and 2-3 tablespoons sugar. Spread on top of baked pie. Return to oven to bake for another 20 minutes or until lightly browned.

Categories: Desserts, Fillings, Old-Fashioned, Pies

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Reviews

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  1. 8-21
    6:24
    pm

    I made two concord grape pies on Thursday. This one and one I’d call a regular fruit pie, made with cooked, seeded grapes, sugar and cornstarch — this one was everyone’s favorite tho the other was good, too. This pie filling reminds me of the chess pie-like filling in a Japanese Fruit Pie, a pie that’s been popular for more than 35 years on the potluck circuit around here.

    When (not if!) I make this again, I’m going to reduce the butter to 1/2 cup and/or increase the cornstarch to 2 heaping tablespoons instead of teaspoons. Tho the pie developed a pretty, lightly tinted ‘crust’ to the filling, it was so liquid-y that I felt the need to add an extra 10 minutes to the first bake time. And the filling was still so runny that spreading the meringue was difficult. It kept making the light crust on top buckle and roll with waves as I tried to spread the meringue and seal the edges against the pastry crust. Baking to brown the meringue didn’t seem to help the liquidity problem so I think I’ll try adjusting the ingredients just a hair and see if that helps. Chilling overnight in the fridge helped set the pie enough that I could slice and serve it. And once I served it, it was gone. It’s that good.

  2. 8-21
    6:29
    pm

    Carolyn! Thank you SO MUCH for the tips and experience with this pie. I can’t wait to try it myself and I will take your tips to it! Thank you for the photo, too!

    • 8-21
      6:34
      pm

      Thanks for sharing the recipe, Suzanne! I’m so glad I asked about grape pies — always something new to learn and when it tastes so good, that’s even better.

  3. 8-21
    6:35
    pm

    Oh–Carolyn–I just noticed–look at the recipe again. It DOES call for two heaping tablespoons (not TEAspoons)–maybe that was the problem?

  4. 8-21
    6:48
    pm

    You’re right! 😀

    Hmm, well, maybe I’ll just concentrate on how I was able to pinpoint my problem and deduce a solution and COMPLETELY FORGET the part where I couldn’t follow a recipe that was written out with no abbreviations to blame my mistake on… And see if I can scrape up enough grapes to try again ’cause I think I need a piece of pie after that boo-boo. Would you like one, too?

  5. 8-21
    7:00
    pm

    I would LOVE a piece! You are making me want this pie and I don’t even have any grapes!

  6. 8-21
    7:21
    pm

    The other grape pie I made reminded me, a lot, of a gooseberry or sour cherry pie. Which is a good thing as I love those pies! (I was half afraid of grape pies, you see, thinking they might be too much like grape jelly.)

    So after I made this one and discovered we all loved it, even tho it was runny (due to, uh, you know…) I immediately thought of using gooseberries or sour cherries in place of the grapes. And we’re out (temporarily) of grapes here, too. The other vines I pick aren’t quite ready tho I might manage to find a cup or two if I rummaged through the arbors. But I have pints of unsweetened pie cherries on the pantry shelf (the gooseberries were all canned with a little sugar) and I think that’s what I’ll try next. But with 2 TABLESPOONS of cornstarch…

    And, listen, could you maybe not mention this to the little old lady at church tomorrow?

  7. 8-21
    7:32
    pm

    LOL, Carolyn!

  8. 9-3
    9:06
    pm

    I want to say first that I have been lurking around this site for a few months. I am in love with it. I want to own a farm now!! That will have to be a dream for a while since I’m only in college. After lurking for so long, this pie led me to make an account just so I could post a review.
    So, about the pie… I made it Wednesday for me and my roommates. I used green seeded grapes because that’s what we had. This pie was so good it was completely eaten by last night. Between four girls it took less than 48 hours to devour this thing. I did use less butter like Carolyn did (about 1/2 cup of Smart Balance which I know isn’t butter but it worked out fine.) I will totally make this pie again and everyone should make this pie too!

  9. 9-4
    7:13
    pm

    Well, with all these great reviews, guess we will NEED to get some grapes ASAP! (Good to see you out of lurk mode, Sarah!)

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