Dessertscountryliving
Concord Grape Pie
Concord grape season starts in early fall in New York’s Finger Lakes Region, where Naples-based baker and “Grape Pie Queen” Irene Bouchard is credited with popularizing the area’s beloved dessert in the 1970s. Our version follows tradition with a filling of fresh-from-the-vine fruit topped with a buttery crust.
👥 8 Servings⏱️ Prep & Cook: 5h 40m⏳ Prep: 1h👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 400°F with the rack in the lowest position. Line a rimmed baking sheet with aluminum foil. Squeeze grapes from tops until skins slide off, reserving skins in a bowl; transfer flesh to a small saucepan. Cook over medium heat, mashing with a fork or potato masher, just until flesh breaks down, 8 to ⏱️ 10 minutes. Strain through a fine mesh sieve into bowl with skins, pressing to extract all of juice; cool to room temperature. Whisk in sugar, lemon juice, cornstarch, vanilla, and salt.
2
On a floured surface, roll out one disc of dough into a 12-inch round. Fit on bottom and up sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang. Pour filling into pie plate and dot with butter. Roll remaining disc into a 10-inch circle and place over filling. Roll the edge of the bottom crust up tightly all around the pie, so that the bottom and top crusts are sealed together. Make sure the crust is resting on the edge of the pie plate, and crimp. Cut slits in top of pie. Place on prepared baking sheet.
3
Bake until golden brown and bubbly, 50 to ⏱️ 55 minutes (shielding after ⏱️ 35 minutes with aluminum foil, if necessary). Transfer to a wire rack and cool completely.
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