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Concord Grape Pie
Melissa Hart

Concord Grape Pie

Concord grape pie is a little work and tastes like no other fruit filling: dark, floral and almost winey. Slip the skins, strain the seeds from the cooked pulp and put the skins back. That old method preserves both color and texture instead of leaving a mouthful of hard seeds.
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Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 6 cups stemmed Concord grapes
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Squeeze each grape so the pulp slips into a saucepan and reserve all of the purple skins in a bowl.
  2. Cook the pulp for 8 minutes until it releases its seeds, press it through a coarse sieve, and discard the seeds.
  3. Combine the strained pulp with the reserved skins, sugar, cornstarch, lemon juice and salt and cool for 15 minutes while heating the oven to 400°F.
  4. Fit one rolled dough disk into a 9-inch plate, add the grape filling, dot with butter, and cover with the second rolled crust.
  5. Trim and crimp, cut vents, brush with egg wash, and bake for 20 minutes before lowering the oven to 375°F.
  6. Bake 30 to 35 minutes more until the center bubbles, then cool for 4 hours before slicing.