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Grape Pie Recipe

Grape Pie Recipe

Learn how to make the best homemade grape pie with this easy baking recipe! Featuring juicy Concord grapes and a perfectly flaky crust, this traditional autumn dessert captures the essence of grape harvest season. The secret slip-skin technique ensures a smooth, jammy filling with concentrated grape flavor.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
Overhead shot of a rustic grape pie with a golden lattice crust, steam gently rising from the vibrant purple filling visible through the gaps. Soft afternoon light highlights the crimped edges and caramelized sugar crystals sparkling on the pastry. A cross-section on a vintage ceramic plate reveals the jewel-toned purple filling with suspended whole grapes creating texture contrast. In the background, scattered Concord grapes and vine leaves add context, while a scoop of vanilla ice cream slowly melts against a slice, creating a creamy river against the deep purple filling. The wooden farmhouse table and flour-dusted rolling pin complete this harvest-season vignette.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg (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">1.2kg Concord grapes (or other slip-skin variety)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/4 tsp cinnamon</li><li class="ingredients-single-item">1/8 tsp nutmeg</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">Pastry blender or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or pizza cutter (for lattice)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pie dough. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter pieces will create steam pockets during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the 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 when the dough holds together when pinched. Divide the dough into two portions (one slightly larger than the other), shape into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter, ensuring your crust will be tender and flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your grape filling. Wash the Concord grapes thoroughly and separate the skins from the pulp by gently squeezing each grape between your fingers - this is the "slip-skin" technique that makes grape pie special. Place the pulp in one saucepan and reserve the skins in a bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cook the grape pulp over medium heat until it breaks down and begins to simmer, about 5-8 minutes. Remove from heat and pass through a food mill or press through a fine-mesh sieve to remove all the seeds. This step is crucial for a smooth, enjoyable texture - grape seeds would make the pie unpleasantly crunchy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the strained pulp with the reserved grape skins in a medium saucepan. Add sugar, cornstarch, lemon juice, salt, cinnamon, and nutmeg. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil, about 5 minutes. The cornstarch needs to reach boiling point to fully activate its thickening properties. Remove from heat and allow the filling to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the lowest rack to catch any potential overflow. Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a diameter of 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the cooled grape filling into the dough-lined pie dish. Roll out the second disc of dough and either place it whole on top with vents cut for steam escape, or cut into strips for a decorative lattice top. If creating a lattice, lay strips in one direction, then fold back alternate strips to weave perpendicular strips through. This not only looks beautiful but allows more steam to escape for a crisper crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim excess dough and fold the overhanging bottom crust over the top crust/lattice. Crimp or flute the edges to seal. Beat the egg with 1 tablespoon of water and brush this egg wash over the top crust. Sprinkle with coarse sugar for a beautiful sparkle and extra crunch. The egg wash gives the crust a gorgeous golden-brown shine during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling through the vents or lattice. If the edges are browning too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing - this resting time is essential for the filling to set properly. A warm grape pie will be runny, while a properly cooled one will hold its shape beautifully when sliced. Serve with a scoop of vanilla ice cream for the perfect contrast to the sweet-tart grape flavor. Your patience will be rewarded with perfect slices that showcase the stunning purple filling!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Grape Pie Recipe?

Key ingredients include Concord grapes (1.2kg), sugar, cornstarch, lemon juice, and spices for the filling, plus flour, cold butter, sugar, and salt for the flaky pastry crust. You'll also need an egg for the wash and coarse sugar for the topping.

How to cook Grape Pie Recipe at home?

Learn how to cook Grape Pie Recipe by first preparing a flaky butter crust, then separating grape skins from pulp using the slip-skin technique. Cook and strain the pulp to remove seeds, recombine with skins, add sugar and thickeners, then bake in your pastry until golden. Allow proper cooling time for the filling to set perfectly.

Why are Concord grapes specifically recommended for this pie?

Concord grapes have a distinctive intense flavour and natural slip-skin quality that's perfect for pie making. Their deep purple colour creates a stunning filling, while their perfect balance of sweetness and tartness provides the authentic grape pie experience that other varieties can't quite match.

What's the secret to preventing a soggy bottom crust in fruit pies?

Prevent soggy bottoms by pre-heating a baking sheet in the oven, baking on the lowest rack, ensuring your filling isn't too wet, and properly thickening it with cornstarch. The initial high baking temperature (200°C) helps set the bottom crust before reducing to finish baking.

Can I use frozen grapes or make this pie outside of grape season?

Yes, you can freeze fresh Concord grapes during their autumn season for later use. Thaw completely and drain excess liquid before processing. Alternatively, check specialty markets for frozen Concord grapes year-round, or substitute with Coronation grapes for a similar flavour profile.

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The secret slip-skin technique ensures a smooth, jammy filling with concentrated grape flavor.", "prepTime": "PT45M", "cookTime": "PT50M", "totalTime": "PT1H35M", "keywords": "Concord grape pie, slip-skin grape technique, autumn dessert, harvest pie, flaky crust", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "320 calories", "carbohydrateContent": "45 g", "proteinContent": "3 g", "fatContent": "14 g", "saturatedFatContent": "8 g", "cholesterolContent": "55 mg", "sodiumContent": "180 mg", "sugarContent": "25 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g all-purpose flour", "225g unsalted butter, cold and cubed", "1 tbsp granulated sugar", "1 tsp salt", "80-100ml ice-cold water", "1 egg (for egg wash)", "2 tbsp coarse sugar (for topping)", "1.2kg Concord grapes (or other slip-skin variety)", "200g granulated sugar", "30g cornstarch", "2 tbsp lemon juice", "1/4 tsp salt", "1/4 tsp cinnamon", "1/8 tsp nutmeg" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare pie dough", "text": "In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter pieces will create steam pockets during baking, resulting in those desirable flaky layers." }, { "@type": "HowToStep", "name": "Form and chill dough", "text": "Drizzle in the 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 when the dough holds together when pinched. Divide the dough into two portions (one slightly larger than the other), shape into discs, wrap in plastic, and refrigerate for at least 1 hour." }, { "@type": "HowToStep", "name": "Prepare grapes", "text": "Wash the Concord grapes thoroughly and separate the skins from the pulp by gently squeezing each grape between your fingers - this is the 'slip-skin' technique that makes grape pie special. Place the pulp in one saucepan and reserve the skins in a bowl." }, { "@type": "HowToStep", "name": "Cook grape pulp", "text": "Cook the grape pulp over medium heat until it breaks down and begins to simmer, about 5-8 minutes. Remove from heat and pass through a food mill or press through a fine-mesh sieve to remove all the seeds." }, { "@type": "HowToStep", "name": "Make filling", "text": "Combine the strained pulp with the reserved grape skins in a medium saucepan. Add sugar, cornstarch, lemon juice, salt, cinnamon, and nutmeg. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil, about 5 minutes. Remove from heat and allow the filling to cool completely." }, { "@type": "HowToStep", "name": "Prepare bottom crust", "text": "Preheat your oven to 200°C (400°F) and place a baking sheet on the lowest rack. Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a diameter of 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang." }, { "@type": "HowToStep", "name": "Add filling and top crust", "text": "Pour the cooled grape filling into the dough-lined pie dish. Roll out the second disc of dough and either place it whole on top with vents cut for steam escape, or cut into strips for a decorative lattice top." }, { "@type": "HowToStep", "name": "Finish crust edges", "text": "Trim excess dough and fold the overhanging bottom crust over the top crust/lattice. Crimp or flute the edges to seal. Beat the egg with 1 tablespoon of water and brush this egg wash over the top crust. Sprinkle with coarse sugar for a beautiful sparkle and extra crunch." }, { "@type": "HowToStep", "name": "Bake pie", "text": "Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling through the vents or lattice." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the pie to cool completely on a wire rack for at least 4 hours before slicing - this resting time is essential for the filling to set properly. Serve with a scoop of vanilla ice cream for the perfect contrast to the sweet-tart grape flavor." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Gutierrez", "datePublished": "2023-10-15", "reviewBody": "Best grape dessert I've ever tasted! The slip-skin technique was new to me but made all the difference in creating that perfect jammy texture. Everyone at our fall gathering was impressed!", "name": "Exceptional Autumn Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2023-10-22", "reviewBody": "This recipe inspired me to hunt down Concord grapes at our local farmer's market, and it was absolutely worth the effort! The balance of sweet and tart flavors is perfect, and the crust came out beautifully flaky.", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2023-11-03", "reviewBody": "The detailed instructions for the slip-skin technique were game-changing! I've tried grape pie before but this method truly concentrates the flavor. My family begged for second helpings and I've already frozen extra filling for another pie.", "name": "Game-Changing Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2023-11-12", "reviewBody": "This brought me right back to childhood when my grandmother would make grape pie every autumn. The instructions were clear and detailed, making it easy to achieve that perfect balance of jammy filling and flaky crust.", "name": "Nostalgic Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-11-25", "reviewBody": "I was nervous about attempting the lattice top but the instructions made it approachable. The combination of the tart Concord grapes with the buttery crust is divine! I've already shared this recipe with several friends who admired my creation.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Grape Pie Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Key ingredients include Concord grapes (1.2kg), sugar, cornstarch, lemon juice, and spices for the filling, plus flour, cold butter, sugar, and salt for the flaky pastry crust. You'll also need an egg for the wash and coarse sugar for the topping." } }, { "@type": "Question", "name": "How to cook Grape Pie Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Grape Pie Recipe by first preparing a flaky butter crust, then separating grape skins from pulp using the slip-skin technique. Cook and strain the pulp to remove seeds, recombine with skins, add sugar and thickeners, then bake in your pastry until golden. Allow proper cooling time for the filling to set perfectly." } }, { "@type": "Question", "name": "Why are Concord grapes specifically recommended for this pie?", "acceptedAnswer": { "@type": "Answer", "text": "Concord grapes have a distinctive intense flavour and natural slip-skin quality that's perfect for pie making. Their deep purple colour creates a stunning filling, while their perfect balance of sweetness and tartness provides the authentic grape pie experience that other varieties can't quite match." } }, { "@type": "Question", "name": "What's the secret to preventing a soggy bottom crust in fruit pies?", "acceptedAnswer": { "@type": "Answer", "text": "Prevent soggy bottoms by pre-heating a baking sheet in the oven, baking on the lowest rack, ensuring your filling isn't too wet, and properly thickening it with cornstarch. The initial high baking temperature (200°C) helps set the bottom crust before reducing to finish baking." } }, { "@type": "Question", "name": "Can I use frozen grapes or make this pie outside of grape season?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can freeze fresh Concord grapes during their autumn season for later use. Thaw completely and drain excess liquid before processing. Alternatively, check specialty markets for frozen Concord grapes year-round, or substitute with Coronation grapes for a similar flavour profile." } } ] }