Homemade Concord Grape Pie Recipe

Ingredients

• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 5 cups Concord grapes
• 1.25 cups white sugar
• 0.25 cup all-purpose flour
• 1 pinch salt
• 0.75 teaspoon lemon juice
• 1.5 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Place a baking sheet on the lower rack. Gently press one pie pastry into a 9-inch pie pan and set the other pastry aside.
2. Wash and stem the Concord grapes. Squeeze the grape pulp from the skins into a large saucepan. Place the skins into a separate large bowl and set aside for later.
3. Mash a few grapes in the saucepan to release their natural juices. Heat over medium-low until the mixture reaches a full boil, stirring occasionally.
4. Process the hot grape pulp mixture through a food mill to effectively remove the seeds. Add the strained pulp to the bowl containing the reserved grape skins and stir in the lemon juice.
5. In a separate bowl, thoroughly combine the sugar, flour, and salt. Add this dry mixture to the grape mixture and stir well. Pour the filling into the bottom pie crust. Dot the filling evenly with butter and cover with the second pastry. Crimp or flute the edges to seal, and cut small slits in the top crust to allow steam to escape during baking.
6. Carefully place the pie on the preheated baking sheet in the oven. Bake until the crust is a rich golden brown and the juice is visibly bubbling through the slits in the top crust, approximately 45 to 50 minutes. Let the pie cool completely on a wire rack before slicing and serving.

Nutrition

• Calories: 420 kcal
• Fat Content: 17 g
• Fiber Content: 2 g
• Sugar Content: 41 g
• Sodium Content: 270 mg
• Protein Content: 4 g
• Cholesterol Content: 6 mg
• Carbohydrate Content: 65 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g