Remember my concord grape tart that I made? Yeah, since it’s pie season I’ve now made a concord grape pie. I really truly can’t get enough of this pie. It’s a little extra work, but so worth it. To everyone’s surprise, I had vanilla ice cream on hand to throw on the top of this warm pie. This literally never happens, so it’s a big deal and a proud day.
This time around I left the grape skins as they were when I separated them from the pulp. No processing. If you want to go ahead and chop those skins into bits, check out my concord grape tart recipe to see how it’s done. I guess it’s all in what texture you’re going for. For me, I don’t mind it either way. If I know it’s something that my husband may be interested in eating, I would chop them. So yeah, whatever you prefer. It won’t make a difference in the recipe.
This pie stuck together nicely after being chilled. Sometimes, I like when a pie is juicy and all the goodies just pile out of it when it’s cut. Most of the berry pies for example are awesome that way. But this pie I really like to sort of hold together. It doesn’t leave the pie dry or tasting like a big gelled slice of cornstarch. Neither of those sound a bit appetizing and I wouldn’t think of sharing something like that.
I grabbed these grapes the last time I went to our local farmer’s market. I didn’t get to make one last trip before they closed for the season which is disappointing for me and my son. The owners let the kids walk around their entire farm and visit all of the animals. Lucian goes crazy for any kind of animal which is good considering he’s been convinced since he was 3 that he wants to be a veterinarian. He has yet to realize that meat comes from animals, when that day comes I’m pretty positive he’ll be a vegetarian as well. Nothing wrong with that, we’ll support whatever he’s into.
- homemade pie crust or store bought
- 8 cups concord grapes
- 2 cups granulated sugar
- 1/2 cup clear jel
- Using one large saucepan and a large bowl, separate the skins and pulp. Place the skins into the large bowl, and the pulp into the saucepan.
- Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 10 minutes. Remove from the heat.
- Place a strainer on the bowl with the skins in. Push the pulp through to catch all the seeds. Discard the seeds.
- In a small bowl whisk together the sugar and clear jel.
- Add 1 cup of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.
- Pour the sugar mixture into the saucepan with the rest of the grape skins and pulp. Place over medium heat and give it a stir to incorporated the sugar mixture. Let the filling come up to a boil and stir often. As the mixture thickens, it will change from a pink, to light purple, and when it's ready it will be a deep purple. Boil for about 10 - 15 minutes until very thick and bubbly.
- Remove from the heat and prepare pie crust.
- Preheat the oven to 425 degrees.
- Roll out the prepared pie dough into a circle. Just eyeball your pie plate and the circle to see if you're close. That's my technique.
- Once your circle is about the size you need, fold the dough in half and pick it up and place onto the pie plate. Unfold the dough and push the dough onto the bottom and sides.
- Trim the edges. I cut them even with the edge of the pie plate using a knife.
- Add the grape pie filling into the prepared crust. Spread it out evenly.
- Repeat the rolling out with the top piece of dough.
- In a small bowl, crack the egg and beat it. Using a pastry brush, rub the egg wash onto the bottom edge of the pie crust.
- Lay the top layer of dough on. Cut some steam holes into the top layer. You can cut the steam holes before you place the dough on the pie or after. I do it after so I can keep them sort of centered.
- With your forefinger and thumb, crimp the pie crust together. I usually form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside. (I hope this helps)
- With the pastry brush, cover the top layer with the egg wash.
- Place into the at 425 degrees for 20 minutes and then turn the heat down to 350 and bake another 40 minutes. The pie will be bubbly and brown.
- Let cool and place into the fridge overnight. Serve chilled.
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