Aug 25, 2011

Concord Grape Pie

This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.

Credit: James Baigrie

MAKES ONE 9" PIE

INGREDIENTS

FOR THE PASTRY:

2 1/2 cups flour

1 tsp. salt

18 tbsp. chilled unsalted butter, cut into small pieces

FOR THE FILLING:
2 lbs. concord grapes, stemmed
3/4–1 cup sugar
2 tbsp. quick-cooking tapioca
1 tbsp. unsalted butter, cut into small pieces

INSTRUCTIONS

1. For the pastry: Whisk flour and salt together in a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring dough with a fork until it just holds together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until smooth. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.

2. For the filling: Slip pulp of each grape out of its skin into a medium saucepan, put skins into a large bowl, and set aside. Cook pulp over medium heat, stirring often, until soft, 8–10 minutes, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds. Set aside to cool completely. Stir sugar and tapioca into grapes and set aside.

3. Preheat oven to 400°. Roll the larger dough ball out on a lightly floured surface into a 12" round, then fit into a 9" pie plate. Transfer grape filling to pastry bottom and scatter butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10" round, cut a 1" hole in center of dough to let steam escape, then cover filling with pastry round. Fold edges of dough under and crimp edges. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 45-50 minutes more. Set pie aside to cool completely.

This article was first published in Saveur in Issue #68

Subscribe now

Ratings & Reviews (6)

by chefsouffle on 2008-09-18

i have a similar recipe but add 1/8 tsp cloves, 1/4 tsp salt for a sloghtly different taste

by mdqxxx on 2009-10-08

thanks for the tip...I just received pounds of grapes as a gift and remembered this recipe and scored on the web after reluctantly parting from over 100 magazines I was keeping!

by MOSHEA on 2011-08-26

Excellent, classic....I made a lard pastry and served it with whipped cream. It was spectacular!

by SN CLE on 2012-09-09

When working with grapes, an alternative is to boil them with 1/4 cup of water (stems included). When soft, mash with potato masher (gets the stems separated). Remove the stems with tongs. Then strain or process through a food mill.

I personally think this is less frustrating than removing the grapes invidivually from the stems/skins.

I freeze pie fillings as I make them in the summer, then defrost in the winter when we're ready to make a pie. Great contribution when travelling for a holiday; take filling from freezer to car, put in fridge when you get there. Frozen pie crust travels well or can be purchased upon arrival.

Another great idea for your harvest is Concord Grape Sorbet. Stores great in freezer, reprocess with blender a day before you want to serve. Makes a stellar contribution when you are a dinner guest!

by MOOMOO on 2012-10-05

Please do not follow SN CLE's advice and mash both the grapes and skins with a food mill. I thought, "oh wonderfull, what a great time saver." The end result was a soupy mess. I followed the recipe exactly (slipping the pulp from the skin, and setting the skins aside) last time and the consistancy was much better. Adding some flour to the filling may help thicken it, rather than just tapoica alone. Otherwise great tasting recipe.

by Mad chef on 2012-10-10

I have made this pie several times and it is, hands' down, one of the best fruit pies I've ever eaten. It is similar to blueberry pie and adding a tiny pinch of cloves enhances the flavor.

It's a bit labor-intensive because of the grape prep, but it's worth it.

Concord Grape Pie 5 5 3 6