Concord Grape Pie offers a delightful twist to traditional fruit pies by showcasing the rich and robust flavor of Concord grapes. This recipe, shared by Linda Erickson from Harborcreek, Pennsylvania, invites you to surprise your family with a delightfully different dessert. With its unique flavor profile, this pie is sure to be a hit at any gathering.
Unlike the more common fruit pie fillings, such as cherries, blueberries, apples, or peaches, Concord grapes take center stage in this recipe. Known for their bold and sweet taste, Concord grapes create a vibrant and flavorful filling that is complemented by a crumbly oat topping.
INGREDIENTS:
- 4½ cups Concord grapes (about 2 pounds)
- 1 cup sugar
- ¼ cup all-purpose flour
- 2 teaspoons lemon juice
- ⅛ teaspoon salt
- 1 unbaked pastry shell (9 inches)
TOPPING:
- ½ cup quick-cooking oats
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- ¼ cup butter, cubed
PREPARATIONS:
- Squeeze the end of each grape opposite the stem to separate the skins from the pulp. Set the skins aside. Place the pulp in a medium saucepan and bring it to a boil. Boil and stir for 1 minute. Press the pulp through a strainer or food mill to remove the seeds.
- In a large bowl, combine the pulp, skins, sugar, flour, lemon juice, and salt. Pour the mixture into the unbaked pastry shell. In a small bowl, combine the oats, brown sugar, and flour. Cut in the butter until the mixture is crumbly. Sprinkle the topping over the filling.
- Cover the edges of the pastry with foil. Bake at 425°F for 15 minutes. Remove the foil and bake for an additional 20 minutes or until the pie is golden brown. Allow the pie to cool on a wire rack.
YIELD:
Makes 8 servings.
PREP/BAKE TIME:
Preparation: 30 minutes. Baking: 15 minutes + 20 minutes.
SPECIAL INSTRUCTIONS:
- Use caution when separating the grape skins from the pulp to ensure that the skins remain intact.
- Pressing the pulp through a strainer or food mill is important to remove the seeds and achieve a smooth filling.
- Covering the edges of the pastry with foil prevents excessive browning during baking.
TIPS:
- Serve the Concord Grape Pie as is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- This pie can be made ahead of time and stored at room temperature for a day or two, allowing the flavors to meld and intensify.
- Consider using a lattice crust instead of the oat topping for a more traditional presentation.
In conclusion, Concord Grape Pie offers a delightful departure from the typical fruit pies with its focus on the rich and robust flavor of Concord grapes. Shared by Linda Erickson from Harborcreek, Pennsylvania, this recipe encourages you to surprise your family with a delightfully different dessert. The distinct taste of Concord grapes, combined with a crumbly oat topping, creates a pie that is sure to please the taste buds of both young and old.
Concord grapes, once wild throughout New England, were cultivated into the flavorful variety we know today by Ephraim Bulls in 1849. The grapes were named after the town of Concord, Massachusetts, where Bulls lived. The Concord grape ripens earlier than European varieties, making it a key component of the iconic PB&J sandwich and a staple in pies.
With its sweet and vibrant filling and crumbly oat topping, this pie is a true delight. Follow the simple preparations of separating the grape skins from the pulp, creating the filling, and preparing the oat topping. Bake the pie until it turns a golden brown and let it cool on a wire rack.
Serve the Concord Grape Pie as a delightful dessert that will surprise and impress your family and guests. Enjoy it as is or pair it with whipped cream or ice cream for added indulgence. The pie can be made in advance and stored at room temperature, allowing the flavors to meld and intensify.
So, gather your Concord grapes, follow the recipe, and indulge in the delightfully different flavors of Concord Grape Pie. Create a memorable dessert experience that showcases the unique taste of these beloved grapes.
