Grape Pie Recipe

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Cook juicy and sweet Concord grapes in a pie crust for a wonderful dessert.

Main Story:
GRIT Recipe Box: September/October 2010

Cheryl Wait, Alexandria, Kentucky, writes of her Grape Pie recipe, “This recipe comes from my mother’s collection, and I don’t know where she got it. It always made the house smell ‘purple.'”

Grape Pie

4 cups Concord grapes
1 cup sugar
2 1?2   tablespoons flour or 2 tablespoons arrowroot
2-crust 9-inch pie shell 

Heat oven to 450°F.

Remove stems and separate skins from pulp; reserve skins for later. Cook pulp until seeds are free. Strain to remove seeds; return skins to pulp.

Combine sugar and flour; add to pulp and cook slowly until thick.

Pour mixture into bottom pie shell, top with crust or lattice strips.

Bake for 15 minutes; reduce oven temperature to 325° and bake an additional 15 to 20 minutes.

NOTE: Keep your eye on the pie as it’s sweet and juicy; put cookie sheet or foil under pie pan to catch any drips.