Concord Grape Pie

Concord grapes are indigenous to the United States and can be found in some farmers markets and grocery stores mid to late summer. They make a wonderfully exotic pie. The pulp freezes beautifully, so you buy extra, remove the seeds, and then freeze.

The picture to the left is a Thomcord, a sweet, seedless grape, resulting from a cross between Thompson and Concord grapes. Photo by Stephen Ausmus, courtesy USDA/ARS.

5 1/3 cups concord grapes

1 1/3 cup sugar

¼ cup flour

2 Tbsp. corn starch

1 1/3 tsp. lemon juice

Dash of salt

1 Tbsp. plus 1 tsp. butter

Pie crust for 9-inch two-crust pie

Remove and save grape skins. Put pulp into saucepan without water and bring to a boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix sugar and flour lightly through grapes. Sprinkle with lemon juice and salt. Pour grapes into pastry-lined pie tin.  Dot with butter. Cover with top crust and crimp the edges to seal. Bake at 425°F for 10 minutes or until crust is slightly brown, decrease to 350°F and bake 35-45 minutes. Serves 6.

First posted June 20, 2009.

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