Missouri Concord Grape Pie
A double-crusted pie filled with sweet-tart Concord grapes, made with grapes grown in Missouri's Rhineland wine country.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •9-inch pie dish
- •Food mill
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 13
- carbs
- 48
- protein
- 4
- calories
- 320
Instructions
- 1
Squeeze the grapes to pop the skins off. Keep the skins and the soft pulp in separate bowls.
- 2
Simmer the pulp in a saucepan for 5 minutes until seeds loosen. Press it through a food mill to remove the seeds.
- 3
Mix the seedless pulp with the saved skins, sugar, cornstarch, and lemon juice.
- 4
Heat your oven to 400°F. Fit one crust round into a pie dish.
- 5
Pour the grape filling into the crust. Scatter small pieces of butter over the top.
- 6
Place the second crust on top and pinch the edges closed. Cut small slits or weave a lattice pattern.
- 7
Brush with egg wash if desired. Bake for 45-50 minutes until the crust turns golden and the filling bubbles.
- 8
Let the pie cool for at least 2 hours so the filling sets before slicing.
Chef's tips
Squeezing off the skins keeps the deep purple color without bitter flavors from the seeds. Let the pie cool completely so the filling does not run.
Storage
Store covered at room temperature for a day, then refrigerate up to 4 days.
Reheating
Serve at room temperature or slightly warmed.
Common mistakes to avoid
- •Skipping seed removal, which ruins the texture with hard bits
- •Slicing the pie too early before the filling has time to set
Serving suggestions
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