Concord Grape Pie Recipe
A deep purple, sweet-tart homemade pie bursting with intense grape flavor, wrapped in buttery, flaky pastry that captures late summer's essence in every slice.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">170g unsalted butter, cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar (for topping)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1.4kg Concord grapes (about 2 pounds)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food mill or fine-mesh sieve</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie crust first. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes create layers in your pastry for that perfect flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You may not need all the water - stop adding when the dough holds together when pinched. Divide the dough into two portions (one slightly larger than the other), form into discs, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the grapes. Slip the skins off each grape by gently pinching at the end opposite the stem. Reserve the skins in one bowl and place the pulp in another. This separation is crucial for a smooth, seed-free filling with beautiful color and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the grape pulp in a medium saucepan and bring to a simmer over medium heat. Cook until the pulp breaks down and becomes liquid, about 5-8 minutes. Remove from heat and press through a food mill or fine-mesh sieve to remove all seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the strained pulp with the reserved skins in a bowl. Stir in sugar, cornstarch, lemon juice, cinnamon, and salt until well mixed. The cornstarch will thicken the juicy filling during baking, while the lemon juice brightens the flavor and helps set the pectin naturally present in the grapes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Remove the larger disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the larger disc into a circle about 30cm (12 inches) in diameter and 3mm (⅛ inch) thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the overhang to about 2.5cm (1 inch).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the grape filling into the crust-lined pie dish, spreading it evenly. The filling will look quite loose at this stage, but the cornstarch will thicken it during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of dough to the same thickness. For a lattice top, cut the dough into 2.5cm (1-inch) strips. Arrange half the strips over the pie in one direction, then weave the remaining strips perpendicular to create a lattice pattern. Alternatively, you can simply place the whole rolled-out top crust over the filling and cut a few vents.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim the edges of the top crust or lattice strips to match the overhang of the bottom crust. Fold the overhang under itself and crimp decoratively around the edge of the pie. Brush the top with beaten egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 200°C. Then reduce the oven temperature to 180°C (350°F), cover the edges with a pie shield or strips of aluminum foil to prevent over-browning, and continue baking for 30-35 minutes more, until the filling is bubbling vigorously and the crust is deep golden brown.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting time is crucial as it allows the filling to set properly - cutting too soon will result in a runny filling. The pie is at its best served at room temperature with a scoop of vanilla ice cream. Store any leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is separating the grape skins from the pulp necessary in this pie recipe?
Separating Concord grape skins from pulp is crucial because it allows you to remove the bitter seeds while preserving the intense colour and flavour. The skins contain most of the vivid purple colour and tannins, while the pulp needs to be cooked and strained. Recombining them creates that signature grape flavour without seeds.
What's the best season to make a grape pie?
Late summer to early autumn (August through October) is ideal for grape pie, when Concord grapes are at their peak ripeness and readily available at farmers' markets and grocery stores. Making this pie during harvest season ensures the sweetest, most flavourful grapes with that perfect balance of tartness.
Can I use regular table grapes instead of Concord grapes for pie?
Regular table grapes aren't recommended as substitutes for Concord grapes in pie. They lack the intense flavour, acidity, and natural pectin content that Concords provide. If Concords aren't available, try other slip-skin varieties like Muscadine or Fox grapes, but adjust sugar levels accordingly.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
