Concord Grape Pie

  • 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
  1. Wash grapes; drain. Remove skin from each grape; set skins aside.
  2. Bring grape pulp to a boil, stirring. Boil 2 minutes. Press pulp through a seive to remove seeds.
  3. Combine sugar, flour, salt and peels. Mix with grape skins and pulp.
  4. Put mixture into a pastry lined 9-inch pie plate. Dot with butter.
  5. 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?

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5 Responses to Concord Grape Pie

  1. Nancy says:

    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.

  2. Nancy says:

    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,, and grape pie with grapes Steve and Nancy brought down from a September trip to NY. Here’s hoping for a repeat in 2017!

  3. Nancy says:

    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.

  4. Nancy says:

    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.)

  5. Nancy says:

    Because I can never remember, here’s Wikipedia:

    “The bronze ones are Scuppernongs”.

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