It’s grape season again, so I thought I would trot out this pie in case anyone else here has a bumper crop of grapes this year and needs to use them up. Or if you just want to make a deliciously grape-y pie. Yum!
This year I decided to take some of our grape-harvest bounty and make a grape pie!
This is Concord Grape Pie from the 1966 printing of Better Homes and Gardens Pies and Cakes. There were actually quite a few grape pie recipes in my collection, but this one had a crumb topping on it, which I was very excited about.
AuthorRetroRuth
From Better Homes and Gardens, Pies and Cakes, 1966
Tested Recipe!
[cooked-sharing]
Slip skins from grapes, set skins aside. Bring pulp to boil; reduce heat and simmer 5 minutes. Press through a sieve to remove seeds. Add skins to the pulp.
Combine sugar, AP flour, and salt. Add lemon juice, butter, and the grape mixture. Pour into unbaked pie shell.
Combine the topping ingredients until crumbly. Sprinkle over pie.
Bake in 400-degree oven for about 40 minutes.
Ingredients
Directions
Slip skins from grapes, set skins aside. Bring pulp to boil; reduce heat and simmer 5 minutes. Press through a sieve to remove seeds. Add skins to the pulp.
Combine sugar, AP flour, and salt. Add lemon juice, butter, and the grape mixture. Pour into unbaked pie shell.
Combine the topping ingredients until crumbly. Sprinkle over pie.
Bake in 400-degree oven for about 40 minutes.
Notes
So, I don’t know if I’ve ever mentioned that we get lots of grapes every year. Lots and lots and lots of grapes.
Lots.
We have a concord grape vine in our backyard that is truly, truly old. It is also massive and produces probably 10-15 pounds of grapes every year. And we are getting really, really sick of grape jelly. So, this year when our enormous grape harvest was ripe I gave most of it away, but kept back a bit for experimenting for Mid-Century Menu.
By the way, every year I grow a new appreciation for seedless grapes. Every try seeding 10 pounds of grapes? Yeah…not that fun.
But crumb topping is fun. Lots and lots of crumb topping.
And oozy fruit pies are fun, too!
“This is so grape-y”
“Is it good?”
“If I hadn’t spent hours seeding grapes today, it would probably be really good. But I am pretty sick of grapes right now.”
The Verdict: Sweet, But Very Good
From The Tasting Notes:
The texture of this pie is like a cherry pie, except it is very, very grape-y. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. But still very good. The filling also thickened up very well, and wasn’t runny at all. If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! Well, I guess you would be able to try many of these pies!
I highly recommend getting a “Squeezo” strainer for dealing with all those grapes!
Hmmm . . . I wonder if this would be just as good with prunes . . .
😉
The old standard is a Foley Food Mill. Back in the day, it was us kids’ job to turn the handle on that sucker. Low tech, does the job.
I now have the coolest attachment ever for my Kitchen Aide mixer—pure pulp comes out of one aperture, and seeds, stems, peel, etc. comes out another. Brilliant!
Looks wonderful !!! Hope to try it soon.
I bet this would also work well with muscadines.
I tried Concord Grape pie several years ago. It’s was delicious. I picked Grapes today and after looking through several recipes I’ve decided on this one. It’s clearly the one my friend used. I’m super excited to make my first of many Concord Grape pie’s…
Omg this is the recipe I was looking for! So delicious with the crumble. I had one like this at a grape festival and none of the other grape pies compare to this. Thank you so much!!!
I make these every year for the Naples, NY grape festival. We invented it, lol! Try adding less sugar and more lemon juice and fresh zest, it gives the perfect combo of sweet and tangy:)
What is the attachment called?