Concord Grape Pie I Recipe
Concord grapes' robust flavor makes this wonderful and unusual pie a taste treat. It's well worth the effort!
This flavorful Concord grape pie is topped with a crunchy oat streusel.
This is one of my favorite pies my mother used to make at least 50 years ago.
Best pie recipe EVER! After tasting a concord grape pie a couple of years ago, we planted some vines at home. This is our first year having grapes of our own. I have made this recipe twice this year... Wow, what a flavor packed filling this is. I do adjust the sugar depending on the sweetness of the grapes and our personal preference. And it is fun to watch people's faces when they try it for the first time. Most have never had grape pie, and have had so much artificial grape stuff, they are amazed at the flavor of natural grapes! Big plus: I have also cooked the filling added the skins and cooked it a bit more (until the skins soften) and served it over ice cream!!!! Off the charts good!
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This pie is awesome and exceptional according to myself and fellow skeptical taste testers with the following changes I made to it. I only used 1/2 cup of sugar and 1 tbsp of butter other than that I followed the recipe as written. I think next time I will add just a bit of cornstarch to it as it was a tad runny, but some of it was my impatience to try it warm with a scoop of vanilla ice cream, delicious! It's pretty odd how much this pie reminded all of us of a rhubarb blended pie perfect amount of sweet and tart. I think if a person added the amount of sugar called for it would ruin the pie and my rating would not have been favorable from all of us. It was fun to surprise my taste testers with it and see the looks on their faces when I said here try some grape pie. Try it, you'll like it if you are a fan of a rhubarb pie. I grow my own Concord grapes so I'll be putting up more filling for pies during the holidays as well as a few for others who now have asked me when I'm making it again. :)
Wow! That is one very RICH and SWEET pie. So rich that I cannot eat a whole piece. It's way too sweet for me. I even cut the sugar down to 1 cup, but it's still too much. It also needed more flour, so I added 1/2 cup instead of 1/4. I think this pie would be best with 1/2 cup sugar and without the butter. It's just too rich the way the recipe tells you to make it. It's a very fun idea, though. A grape pie! Who would have thought of such a thing? My hands aren't purple, but my tongue sure is.
The pie turned out great. I only used 3/4 cup of sugar since I don't care for a really sweet pie. Had no problems with straining the seeds out of the pulp with a regular colander (if you cook the pulp long enough...6 to 10 min....the seeds come out easily). A very good recipe!