Wholesome Wednesday: Grape Pie

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A couple of weeks ago I’d never heard of a grape pie.  I mean I’ve had all kinds of berry pies (strawberry, strawberry-rhubarb, raspberry, blackberry and loganberry) but never grape.  I’d never even thought to try one.  


Remember that Martha Meade cookbook I said I’d found at an estate sale recently?  Well it had a recipe for grape pie.  My mom used it to make a pie while we were away at the fair.  While the pie itself tasted good, it had about half an inch of filling in it and this washed out pale pinky gray color.  Not at all visually appealing.  So I figured grape pie really wasn’t meant to be.  


But I’ve run across a lot of references to grape pie lately saying to get a good grape pie you have to peel the grapes, cook the insides and let the cooked stuff cool with the skins in it.  I wouldn’t have thought of that.  Cause let me tell you peeling five cups of grapes is a lot of work.  I spent 3+ hours peeling said grapes last night.  I thought it would never, ever end.  

As you can see, that’s the secret to making an amazing grape pie.  You need to peel the grapes and pre-cook the filling.  I also changed the flour to slightly less cornstarch because I figured cornstarch would work better.  


Grape Pie

2 1/2 cups grape pulp (recipe below)
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
juice of half a lemon
dash of salt
full recipe of 9-inch pie dough (recipe here, just double all ingredients)

Grape Pulp:  Take 5 cups destemmed grapes (I used mostly black seedless with a little red) and peel them.  Save peels.  This will take quite a while to do, make sure to get comfortable before you start.  :)  Place peeled grapes in medium pot.  When all are peeled, cook on high until boiling, turn down heat and let simmer rigorously for 5 minutes.  Remove from heat, press grapes through a sieve or use a food mill to liquify grapes (discard solids) and then add to reserved grape skins.  Let cool to room temperature before either using or refrigerating for future use.  Letting them cool with the grape skins is what gives your pie such amazing color.

Pie Assembly:

Preheat oven to 400 degrees.

Combine all ingredients.  Pour into prepared pastry lined pie plate.  It will be quite juicy.  Cut remaining pie crust into strips.  Weave a lattice top onto pie.  Flute edges.

Bake for 40-45 minutes until golden brown.  

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13 comments
Kathy
Kathy

I have never heard of grape pie either - but that looks delish! Makes you want to try alot more new foods tht are out there.

Mallery
Mallery

Thank you for explaining this to me! I will let you make it so I can eat it though. :)

Jen@BigBinder
Jen@BigBinder

I haven't heard of grape pie before, it looks wonderful!!

Nana
Nana

Would love a piece of this pie, it looks so delicious!!!

Jess
Jess

This is the first time I have heard about grape pie and it looks GREAT! Your pictures are wonderful as well. I am not sure I would have the patience for all that grape peeling though... :)

mglawler
mglawler

Wow! It looks delicious. I have never had grape pie before.

Alison in Arlington Heights
Alison in Arlington Heights

I'd have never thought of it either, but it does make sense to make a grape pie when most people make pies out of every berry out there.

Alison in Arlington Heights
Alison in Arlington Heights

Mallery, thanks for pointing our that I didn't explain how to peel the grapes. After trial and error I found the best way to peel the grapes is to cut them in half with a paring knife. Use the knife to loosen the peel at the edge of the grape that wasn't attached to the stem.

Alison in Arlington Heights
Alison in Arlington Heights

Grape pie is pretty neat. It has that gorgeous dark purple color and a thick texture like a blueberry pie. Yummy!

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