I made these pies back in September of 2006. To celebrate the start of my recipes section, here’s the photographic adventure in annual Concord grape pie bake!
Today I decided to make some Concord Grape Pies. I first discovered this tasty treat last year when trying to figure out what to do with all the grapes in the back yard. The year we bought the house we attempted wine, but it turned out to be too acidic. Here’s the label I made in illustrator:
Unfortunately my dog likes to eat everything edible in the back yard, and apparently grapes can do some major kidney damage to the canine family. So we found a simple recipe online. It uses grapes, lemon juice(I used lime today, since I of course had a spare one in the fridge) sugar, flour, a dab of butter and a pinch of salt.
I picked all the grapes that were left.
I dumped them into a sink full of cool water and removed them from their stems, quite the grape orgy in there!
Then the skins get removed from the innards. A simple yet time consuming job. (did you know that all grapes are white inside, only the skins contain the pigment?)
The nekked grapes are brought to a boil.
Then put through a food mill to remove the seeds.
Then they go back with the skins and the dry ingredients are added.
And then they go into the pie shells! (there’s Gypsy protesting in the background)
Heres one fresh baked! Mmmmm… pie – Complete with pie bird(I collect them too)
Huki Lounge 
Concord Grape Pie. What a great idea! I’m always looking for a way to use all those wonderful grapes. I’m going to try it. And what a professional looking wine label.
This showed up on my blog, where Concord grapes are a huge hit! I grew up with them in Chautauqua County, NY. Your pies look terrific! cookingwithdee.net, Dee
It would have been nice if you’d shared the recipe with us–not just the tale.
: (
The recipe, of course!
Concord Grape Pie
4 cups concord grapes
3/4 cup sugar
1 tbsp. quick-cooking tapioca
1/8tsp salt
1 tbsp butter
Pie crust
Pick off stems and wash grapes thoroughly. Squeeze out the grapes reserving the skins. Bring guts to a boil and put through a food mill to remove the seeds. Add the pulp back to the grape skins.
Add the sugar, tapioca and salt. Stir to combine. Pour into an unbaked pie shell and dot with butter. Cover with top crust, cut steam vents and bake for approximately 45 minutes at 350º. If the shell starts to darken I like to cover it with tinfoil for the rest of the baking time. These pies can also be frozen prior to baking.
Happy baking!