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Concord Grape Pie

  • 45m Prep Time
  • 1h 20mCook Time
  • 2h Ready In

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  • Cuisine : American
  • Course : Dessert

One 9-inch double-crust pie This old-fashioned pie is time-consuming, but the result is a heavenly slice of Americana. You may substitute 2 pounds (910g) muscadine or scuppernong grapes for the Concords, or any other variety whose skins slip off when pinched. Please read About Crusts Baked with Fillings.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
    • 3 tablespoons (45g) cold butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
    3. If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 4 cups Concord grapes (about 2 lb or 910g)
  • ¾ to 1 cup (150 to 200g) sugar, depending on tartness of fruit
  • 2 tablespoons (30g) butter, cut into small pieces
  • 1 tablespoon (15g) lemon juice
  • ¼ teaspoon salt
  • ¼ cup (30g) tapioca starch or cornstarch
  • (1 large egg, beaten with 1 teaspoon water)
  • (2 teaspoons sugar)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Basic Pie or Pastry Dough or All-Butter Pie or Pastry Dough
  • 4 cups Concord grapes (about 2 lb or 910g)
  • ¾ to 1 cup (150 to 200g) sugar, depending on tartness of fruit
  • 2 tablespoons (30g) butter, cut into small pieces
  • 1 tablespoon (15g) lemon juice
  • ¼ teaspoon salt
  • ¼ cup (30g) tapioca starch or cornstarch
  • (1 large egg, beaten with 1 teaspoon water)
  • (2 teaspoons sugar)

Let's Cook

  1. Step 1.

    Prepare: Basic Pie or Pastry Dough or All-Butter Pie or Pastry Dough

  2. Step 2.

    Rinse, stem, and pick over: 4 cups Concord grapes (about 2 lb or 910g)

  3. Step 3.

    One at a time, pinch the grapes to slip off the skins; reserve both skins and pulp separately. Simmer the pulp in a medium saucepan over medium heat until the seeds loosen, about 5 minutes. Run the pulp through a food mill or strain through a coarse sieve into a bowl and discard the seeds. Add the skins to the pulp, then stir in: ¾ to 1 cup (150 to 200g) sugar, depending on tartness of fruit; 2 tablespoons (30g) butter, cut into small pieces; 1 tablespoon (15g) lemon juice; ¼ teaspoon salt

  4. Step 4.

    Let cool, then stir in: ¼ cup (30g) tapioca starch or cornstarch

  5. Step 5.

    Line a 9-inch pie pan with half the dough. Pour the filling into the bottom crust. Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

  6. Step 6.

    For a bronzed crust, brush the top of the pie with: (1 large egg, beaten with 1 teaspoon water)

  7. Step 7.

    and sprinkle with: (2 teaspoons sugar)

  8. Step 8.

    Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely in the pan on a rack.

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