Why It Should Be In The Next Book:
Because its delicious! Its a perfect pie for the Redwynes, as their economy revolves entirely around the export of grapes and wines. It would be almost inevitable that they would have a very grape-centric cuisine, and this pie would, for them, be as much a staple of their pantry as apple pies in New England. At least before the reavers hit
Concord Grape Pie Or Cobbler Filling
- Category: Grape Pie & Cake Recipes
Mix strained pulp with skins. Stir in sugar, flour or tapioca, lemon juice. Idea: Try using Canadice Red Seedless or Venus Blue Seedless.
- 4 ¼ cups Concord Grapes
- 2 tsp lemon juice
- ¼ cup flour or 2 tbsp. quick cooking tapioca
3 Ways to Use Grape Filling
Traditional Concord Grape Pie
Grapes have been around for thousands of years, and this type of fruit has become one of the favorites worldwide. It is the most popular ingredient when it comes to winemaking. You can see it in pink, green, yellow, red, and black varieties. Some come with seeds, while others are seedless. In the United States, most grapes that you can find at the supermarkets came from California, but some places grow them, too.
Regardless of the variety, grapes offer a wealth of health benefits since they contain a lot of nutrients as well as antioxidants that help in the prevention of chronic diseases. Experts say that the compounds that grapes contain may also help prevent cancer. This delicious fruit can help lower blood pressure and cholesterol levels as well. It can also aid in regulating blood sugar levels, especially for those people who are at high risk of diabetes.
Grapes are good to eat as is. But aside from they make an excellent ingredient for wine, you can actually come up with a delicious dessert out of them. A great example is the Concord Grape Pie.
The Concord grape is the type that is usually utilized for making jelly, wine, candy, juice, and, of course, pie. Its skin is purple or dark blue, and this is what we are going to use to make a traditional grape pie.
- Total Time:1 hour 50 minutes + cooling time
- Yield:8 servings 1x
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Looking For: Seedless Concord Grape Pie Recipe
My concords are ripening, and I was wondering if anyone has a ‘tried and true’ recipe they have made that they particularly like.
Additionally, what else might I do with them, as I don’t have a great abundance, and don’t care to do just juice, jelly, or preserves.
Thanks in advance
Right up my alley! I make this pie and grape jam with them.
I had an overabundance of grapes a couple years back. I had no idea of what to do with them all. I had already made 70 jars of grape jam. I stumbled on this pie in the Best of Amish Cooking by Phyllis Pellman Good and combined it with a recipe I found on www.allrecipes.com that was submitted by Terri. This is what I came up with. It makes 8 servings.
3-4 Â½ cups grapesÂ¾ cup sugar
Â½ cup quick oatsÂ½ cup packed brown sugarÂ¼ cup all purpose flourÂ¼ cup butter
Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
Stir pulp and skins together. Blend in sugar Â¼ cup flour, tapioca, lemon juice and 1 tablespoon butter.
Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.
Preventing Pie Crust From Burning
Since the edge of the pie is so exposed, it often browns before the pie is finished cooking. To avoid burned crusts, cover it as soon as it is firm and set. This guarantees golden, perfectly cooked crusts everytime.
An inexpensive silicone pie shield is easy to throw on a baking pie, plus the wider base covers various sized pie crusts.
If you dont have a pie shield on hand, aluminum foil may also be used. This article shows how to cut a circular foil shield quickly and easily.
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Old Fashioned Concord Grape Pie
Use one disk Pâte Brisée recipe
For the Filling:4 cups seedless Concord grapes1 cup sugar3 tablespoons quick cooking tapioca2 teaspoons lemon juice
½ cup quick-cooking rolled oats½ cup brown sugar
To make Streusel:Combine oats, brown sugar and flour. Cut in butter until evenly distributed.
Roll out 1 disk Pâte Brisée to about â inch thickness on a lightly floured surface. Press dough into bottom and up the side of a 9-inch pie plate. Trim excess dough flush with edges of pie plate using a knife. Flute edges with a fork.
Wash concord grapes. Place grapes in saucepan, smash and simmer about 5 minutes until soft. Stir in sugar, tapioca, lemon juice, butter and cornstarch. Simmer an additional 5 minutes. Let mixture cool. Place grape filling in a pastry lined pie pan. Sprinkle oat streusel on top. Bake at 375°F for 40 minutes. Cool for 1 hour before serving.
Garnish with a lemon twist.Yields: 6-8 servings
2¾ cups all-purpose flour1 tablespoon sugar plus 2 tablespoons cold unsalted butter, cut into small piecesâ to â cup ice water
Pulse flour, sugar, and 1 salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers . If dough is too dry add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.Yields: 2 disks
The Verdict: Sweet But Very Good
From The Tasting Notes:
The texture of this pie is like a cherry pie, except it is very, very grape-y. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. But still very good. The filling also thickened up very well, and wasnt runny at all. If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! Well, I guess you would be able to try many of these pies!
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Concord Grape Pie With Rye Crust
- Search all recipes by ingredient or name
Deb Lindsey for The Washington Post
The original recipe for this deeply purple pie called for Concord grapes, which are in season in September we found an alternative that’s available now. This less labor-intensive approach uses a seedless Thompson-Concord grape hybrid called Thomcord. If you want to use Concords, see the VARIATION below.
Serve at room temperature or chilled, with ice cream or lightly sweetened whipped cream.
Make Ahead: The pie-crust dough needs to rest in the refrigerator for at least 2 hours and preferably overnight. It can be stored for up to 3 months in the freezer, wrapped in a double layer of plastic wrap and a layer of foil. Defrost in the refrigerator before using. The unbaked pie needs to rest in the freezer for 15 minutes before baking.
Where to Buy: Thomcord grapes are available at Trader Joe’s and at some Harris Teeter stores.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8 servings makes one 9-inch pie
- 1 1/3 cups rye flour
- 1 cup all-purpose flour, plus more for the work suface.
- 1 teaspoon salt
- 18 tablespoons tablespoons very cold unsalted butter
- 1 tablespoon apple cider vinegar
- 8 tablespoons ice water
- 1 large egg, lightly beaten
- 1 tablespoon turbinado sugar
Concord Grape Pie Iii
This is one of my favorite pies my mother used to make at least 50 years ago. I have 6 quarts of fruit in the freezer for this winter!
Provided by Esther Kenagy
|1 recipe pastry for a 9-inch double-crust pie|
- Preheat oven to 375 degrees F . Place a foil-lined sheet pan on a lower oven rack.
- Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
- Cook the pulp in a saucepan over medium-low heat, stirring frequently, until the seeds are beginning to come out.
- Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
- Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.
- Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 256 calories, Carbohydrate 46.3 g, Fat 7.7 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 32.4 g
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Concord Grape Recipes That Prove This Fall Fruit Is Like Nothing Else
Concord grapes are not like other grapes. Sure, they look the same. But once you take a bite out of one, the difference becomes instantly clear. Their natural flavor is as sweet as candy — no exaggeration — which is why they’re often used to make candies, among other things like juices, jellies, pies and more. Because of their sweetness, they make a great addition to any dessert — and can make a nice complement to savory dishes too.
Named after Concord, Massachusetts, where they were developed in the 1800s, Concord grapes are grown mainly for jelly and juice. While they’re rarely sold in supermarkets, and their season is short, you may get lucky right around now if you check the farmers market. If you happen to come across a bag, be sure to buy two. Their unique sweetness will overwhelm you, and you’ll want to try them out in everything. Here are 21 ideas to spark your imagination:
Recipe: Concord Grape Pie
True to its name, the Concord Grape was originally developed in 1849 in Concord, Massachusetts by a gentleman named Ephraim Wales Bull. Today the majority of concord grapes come from upstate New York in the Finger Lakes region. Pastry Chef Ron Paprocki — a Rochester native — is no stranger to this autumn fruit.
Just in time for Thanksgiving, Chef shares his recipe for Concord Grape Pie.
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Grape Pie An Autumn Treat For Those In The Know
Even experienced home bakers have to wonder about grape pies.
Like, why is there only a slight chance you know someone who bakes this autumnal dessert?
How come, when you mention in mixed company that youre about to write an article on grape pie, even a fellow foodie might respond, So what kind of great pie are you going to write about?
In western New York, its a different story. Concord grapes, the blue-black grape of choice for pie baking, are much easier to come by, especially in the Finger Lakes region. Out there, grape pie is considered a treasure worthy of highlighting at harvest season festivals.
So, for a recipe and some advice one can depend upon, maybe its time to consult a true baking expert. Maybe even one with ties to our part of the state.
That person would be Rose Levy Beranbaum, blogger and author of such award-winning cookbooks as The Cake Bible, Roses Christmas Cookies, The Pie and Pastry Bible, The Bread Bible and, most recently , The Baking Bible.
According to Beranbaum, there is no substitute for Concord grapes for baking. Yes, they have seeds, but youre going to have to deal with that.
The Concord stands alone, she says. It really is special, due to a thick incredible skin that slips right off when you need it to and a tartness similar to that of sour cherries.
Big Edition: Taste Of Fall
She laughingly describes the finished pie as like eating wine, except you dont get drunk from it.
Coincidentally, when Beranbaum, who lived in New York City for decades before recently moving to New Jersey, was reached by telephone for this article, she was on her way to Columbia County to visit loved ones.
Another connection she has to upstate is that her parents, Robert and Lillian Levy, became Rensselaer County residents in the mid-1980s. Her mom passed away in the 1990s, but her father continued on there until his death in 2012 and became a bit of a celebrity himself.
All because of his barn.
Anyone who ever drove along Route 2 in Grafton during those years wouldve noticed the patchwork-quilt effect created by the various colors of shingles on its roof. Locals considered it pretty nifty and thought Levy designed it for folk charm, but his daughter says it was just her dads artful way of using up leftover shingles. The landmark structure stood there until after Levys death.
Being familiar with local roads, Beranbaum has no doubt that farmers markets will have the grapes you need.
As for buying Concord grapes at either a farm stand or a supermarket, the rule of thumb is, when you see them, claim them. Dont shilly-shally, because the season for this most coveted of grapes is fleeting.
He says his stores supplies are usually gone by late October.
Buy grapes that look relatively firm and have fresh-looking stems.
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Where To Buy Concord Grapes
These grapes come into season in late August through October, depending on your location.
Concord grape vines are commonly grown in backyards, but take several years to become established. If you arent lucky enough to have vines in your own yard, check with your neighbors. Often I find them being underutilized on vines because a lot of people dont take advantage of them.
They can also be found at fruit orchards. Check with your local apple orchard to see if they carry them.
During the fall harvesting season, I have come across them at grocery stores as well.