This juicy pie is a sure sign fall is coming.
Grape pie may not be as famous as its cousinsblackberry pieandcherry pie.
But when berry season is coming to a close, grape season is still going.
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(Grape season runs late summer to early fall.)
Grape pies are juicy and rich.
One bite, and you’ll be reminded of sipping a big glass of grape juice.
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It’s sweet with a bit of grape tartness, and the filling turns jammy while baking.
But it’s not as well known as you might think.
Turns out, however, there’s more to cooking grapes than grape jelly.
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In fact, they’re most famous around the Finger Lakes region of New York.
But I grew up making grape pies with my grandmother deep in Alabama.
She would save grapes from the September harvest, freeze them, and then make this pie at Thanksgiving.
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Once you make a grape pie like this recipe, you’ll know why it’s so special.
It does require a bit more hands-on time than berry pies.
The end result is a jewel-toned filling that feels elevated, nearly royal.
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For a really Southern twist, try muscadine grapes, which are the Southeast’s native grape variety.
They ripen at about the same time as Concords, early August to late September.
Or flip on a podcast, and the task will be done in no time.
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These other tips will be helpful, too:
Does Grape Pie Need To Be Refrigerated?
Can You Eat Concord Grape Skins?
The skins of Concord grapes are a bit thicker than othertypes of grapes.
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But they’re still OK to eat.
When they bake, they turn a bit more tender.
Ingredients
1(14.1-oz.
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bag)
1/2cupgranulated sugar
2Tbsp.cornstarch
1tsp.grated lemon zestplus 2 tsp.
Prepare pie crusts:
Unroll piecrusts onto a lightly floured work surface.
Roll each crust into a 12-inch circle.
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Carefully fit 1 piecrust in a 9-inch pie dish, letting excess overhang.
Cut remaining piecrust into 8 (1 1/2-inch) wide strips; place strips on a large baking sheet.
Bring grape pulp to a simmer over medium, stirring often.
Discard pulp and seeds.
Add filling to crust:
Pour grape mixture into chilled piecrust.
Arrange strips in a lattice design over filling.
Trim all dough strips flush with edge of overhang.
Fold overhang up and over to cover raw edges of dough strips; press gently to seal.
Crimp as desired, or use the tines of a fork to create a decorative edge.
Whisk together egg and water in a small bowl.
Brush crust edge and lattice with egg wash; sprinkle lattice with turbinado sugar.
Let cool completely on a wire rack at room temperature, 2 to 3 hours.
Store leftovers, covered, at room temperature or in the refrigerator for up to 2 days.
