Grape Pie
User Reviews
4.7
Grape Pie
Description
Grape Pie begins by peeling the skins from whole Concord grapes and extracting the pulp by squeezing, separating juice and flesh from skins and seeds. The pulp is boiled to break down the fruit and loosen seeds, then strained to remove seeds, leaving a smooth, seedy-free base. This pulp is mixed back with the skins along with instant tapioca and sugar to thicken and sweeten the filling. After chilling to allow the mixture to gel, it’s poured into a pie crust.
The pie is assembled with either a full crust top, lattice, or vented crust to allow steam escape during baking. Baking at a high temperature produces a golden, nicely browned crust. The filling maintains a bright grape flavor and slightly chewy texture from skins, balanced by the softened, thickened pulp. This pie offers a unique fruit dessert distinctly tied to the flavor and texture of Concord grapes.
A homemade flaky pie crust enhances the overall dessert, and applying an egg wash to the crust can help achieve an appealing color and finish once baked. This pie is suitable for serving as a seasonal fruit dessert or at gatherings where a distinctive fruit pie is desired.
The pie filling should be refrigerated for at least an hour before baking to fully set. Using fresh Concord grapes ensures the characteristic flavor and texture specific to this style of pie.
Ingredients
- 6 cup grapes about 2 pounds or 2 quarts, Concord
- 2 Tablespoon instant tapioca
- 2/3 cup sugar
- pie crust your favorite
Instructions
- Wash the grapes.
- Slip the skin off the grapes. Gently squeeze the grapes until the green pulp pops out and separates from the skin. Put the pulp in a sauce pan and the grape skins in a separate bowl.
- Place the saucepan with the pulp on medium heat and bring to boiling. Cook, stirring occasionally, for 5-10 minutes. The pulp should break down and the seeds should start floating freely.
- Put the boiled pulp through a colander to remove the seeds. Put the pulp in the same bowl as the grape skins.
- Add the tapioca and sugar to the bowl of grape skins and grape pulp and stir well.
- Refrigerate the mixture for at least an hour to allow it to gel.
- Preheat the oven to 400 F.
- Roll out a pie crust and put it in the bottom of the pie tin.
- Pour the chilled filling into the pie crust.
- Top the pie with a floating crust or lattice or just cut some vent holes in the top crust.
- If you like brush the pie crust with an egg wash made from a beaten egg to make it brown nicely.
- Put a cookie sheet under the pie in the oven because the filling tends to bubble over the edges of the pie plate.
- Bake at 400 F for 15 minutes. Then check the edges and cover them with a pie shield or foil if they are brown.
- Continue to bake until the middle of the crust is light brown, about 30 minutes.
- Makes enough filling for one 9" pie or three 4" mini pies
Notes
- Use fresh Concord grapes for authentic flavor and texture in the filling.
- Chill the prepared filling for at least an hour before baking to allow tapioca to gel properly.
- Brush the pie crust with an egg wash before baking to develop a golden brown color.
- Consider using a homemade pie crust recipe for best results and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 41g | 14% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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