Concord Grape Pie

One taste of this scrumptious homemade double crust Concord Grape Pie and it’s love at first bite! This easy fruit pie recipe features a pre-cooked filling made from seedless Concord grapes. lemon zest, fresh lemon juice, sugar, and cornstarch as a thickener. Bake it up in a flaky buttery homemade pie crust and serve it with a scoop of vanilla ice cream.

Grapes aren’t just for snacking anymore! They’re delicious baked into a Sourdough Focaccia with rosemary and paired with balsamic vinegar in Concord Grape Jam. Add them to chicken salad sandwiches, fruit salads and fruit salsas!

Concord Grape Pie

This double crust grape pie recipe is one for the books. Meaning, if I wrote a cookbook, this pie would be included as a feature recipe. It all starts with my super easy, super flaky food processor pie pastry. If you are nervous about making pie pastry, this is the recipe for you.

Honestly, I struggled for so long until I developed my own recipe for pastry. The other methods of cutting butter in and using hands or a mixer just didn’t cut it for me. Now, I use this simple pastry recipe, and I can have pie pastry ready in less than 5 minutes.

Now for the deets on the grape pie filling… it’s OMG good. Seriously, it’s as good, if not better than my sour cherry pie. The sweet, tart grapes cook in their own juices along with sugar, fresh lemon juice, and a touch of vanilla. It’s pure heaven.

The only difficult thing about baking this Concord Grape Pie is waiting for it to cool before slicing in! The cooled filling is stable enough to stay put when sliced, but is still juicy and oh, so luscious!

Concord Grapes vs. Coronation Grapes

I’ve made this grape pie with both Concord and Coronation grapes and there is not a lot of difference in taste and texture.

Concord grapes are a popular American varietal of (usually) seeded grapes commonly used to make grape juice, grape jelly, pie filling, and some sacramental wines. They are recognizable by their exceptional aroma, smaller size, unique colour, and waxy coating or ‘bloom’ which is easily rubbed off.

Flavour-wise, Concord grapes have an intense tart grape flavour primarily due to the sourness of the dark blue outer skin. However, the sweet inner fruit combines with the sour skin to make this grape an exceptional snack. They are very similar in size and flavour to seedless Coronation grapes.

Ingredients in Concord Grape Pie

Like any fruit pie recipe, you’ll need basic baking ingredients plus a whole lot of butter plus grapes, lemons, and vanilla. I recommend making the pastry for this deep-dish grape pie in a food processor. Or use your favourite pastry recipe and fill it with this velvety grape pie filling.

• Concord Grapes
• Sugar
• Cornstarch
• Lemons
• Vanilla Extract
• Egg
• Pastry for a double crust deep dish pie

For the pastry, you will need flour, sugar, butter, and ice water. Or buy the pastry for a double-sided pie.

The filling is a delicious mixture of Concord or Coronation grapes, sugar, vanilla extract, lemon zest and fresh lemon juice. If you can’t find seedless grapes, you will need to remove the seeds using this method.

Brushing the pastry with a beaten egg before baking creates a beautiful golden brown pastry crust.

How to Make Concord Grape Pie

Note: Make the pie filling an hour ahead of time. It needs to cool to room temperature before going in the pie crust.

To make the filling, mix the cornstarch into the sugar together in a small bowl. Set aside.

Add the cleaned grapes to a medium saucepan and place on stove over medium heat. Once they begin cooking and releasing juices (about 5 minutes), add lemon zest and fresh lemon juice. Next, sprinkle 1/2 of the sugar/cornstarch mixture into the grapes and stir well. Repeat.

Allow mixture to come to a slight boil and thicken slightly then stir in the vanilla extract. Once the pie filling has thickened further, remove from heat and allow to come to room temperature.

Roll out half of the pie dough on a floured surface then roll it onto the rolling pin and place it over a deep-dish pie plate. Fit and adjust the dough to the pie plate. Cover and refrigerate until filling reaches room temperature. Roll the other half to the same thickness and cut into one-inch strips or make your own design.

Fill and Bake the Pie

Preheat oven to 375 F (180 C). Fill pie shell with grape pie filling, cover as desired (lattice or otherwise).

Use a pastry brush to paint the top pastry with beaten egg then bake the pie in pre-heated oven at 375 F (180 C) for 50-60 minutes, until the filling is bubbly and the pastry is golden.

Allow pie to cool to room temperature before slicing. Serve à la mode with a scoop of vanilla ice cream.

Leftovers and Storage

A fresh, homemade Concord Grape Pie lasts 2-3 days at room temperature and up to 7 days in the refrigerator, though it’s best eaten within the first few days for optimal crust flakiness. 

For longer storage, a whole pie can be frozen for up to 3-4 months. Always ensure the pie is completely cooled and covered tightly with plastic wrap or foil before storing. 

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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