- 5 1/2 cups fresh Concord grapes
- 1 cup sugar
- 1/4 cup sifted flour
- 1/8 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 2 tablespoon butter or margarine
- Wash grapes; drain. Remove skin from each grape; set skins aside.
- Bring grape pulp to a boil, stirring. Boil 2 minutes. Press pulp through a seive to remove seeds.
- Combine sugar, flour, salt and peels. Mix with grape skins and pulp.
- Put mixture into a pastry lined 9-inch pie plate. Dot with butter.
- Put on a top crust with slits near center. Bake 40-45 minutes at 425º.
- To freeze for future, simmer the mixture from (3) for about 15 minutes, and then freeze.
- Good with vanilla ice cream — some call that a requirement.
- 2016 update with Ruth helping Nancy — she never used the citrus peel or dotted with butter.
- Your favorite pie crust is fine. Here’s the crust we use.
Ruth Goucher Shoemaker’s recipe box.
Springfield Union about 1972?
(4.00 out of 5)
Hannah — if you have a different recipe for the Concord Grape Pie, please do share! I didn’t find one in Grandma’s box, but this is the one Mother’s been using for decades.
We’ve now had two years of celebrating Cathy’s birthday (9/30) and Ruth’s birthday (9/20) with takeout lobster meals from St. Paul’s Church, LobsterFestCary.org, and grape pie with grapes Steve and Nancy brought down from a September trip to NY. Here’s hoping for a repeat in 2017!
For two pies
11 c purple muscadine grapes instead of Concord
1 tsp dried lemon peel mixed with dry ingredients
Double the other ingredients (of course).
Cut an x in the stem end of each grape before trying to pop the flesh from the skin. A bit more work than Concords, but not much.
2023 notes
We always use a food mill, not a sieve.
The bigger NC grapes may need longer that 2 minutes before the seeds start to come lose.
The two pie recipe came out just under 2.5 pounds per pie. Should fit in a quart canning jar. (We usually divvy them up in jars-but this year we’re making the filling for a pie today.)
Because I can never remember, here’s Wikipedia:
https://en.wikipedia.org/wiki/Scuppernong#/media/File:Muscadines.Scuppernongs.jpg
“The bronze ones are Scuppernongs”.
The 2024 birthday pie taught me this… when using muscadines, return the de-seeded pulp and skins to the saucepan and simmer for a few minutes. Made a world of difference in the tenderness of the skins.
We also baked it for the full 45 minutes. Was a disaster on the floor of the oven, but the well-browned and crispy crust was worth it.