New York

Concord Grape Pie

A stunning deep purple pie made with New York's famous Concord grapes, offering an intense fruity flavor that celebrates the Empire State's grape-growing heritage.

1 hr 45 min Serves 8 Fall Favorite Regional Classic

Equipment Needed

  • 🥧 9-inch pie dish
  • 🥣 Large mixing bowls (2)
  • 🍳 Medium saucepan
  • 🔪 Fine mesh strainer
  • 📏 Rolling pin
  • 🧊 Pastry cutter

Instructions

  1. 1

    Make the pie crust

    Whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Divide in half, form into disks, wrap, and refrigerate for at least 1 hour.

  2. 2

    Prepare the grapes

    Wash grapes and remove from stems. Squeeze each grape to separate the pulp from the skin into separate bowls. Reserve the skins - they contain the flavor and color!

  3. 3

    Cook the pulp

    Place the grape pulp (with seeds) in a medium saucepan. Bring to a boil over medium heat, then simmer for 5-7 minutes until pulp breaks down. Press through a fine mesh strainer to remove seeds, then discard seeds.

  4. 4

    Combine filling ingredients

    Mix the strained pulp with reserved grape skins. Stir in sugar, cornstarch, lemon juice, salt, and vanilla. Let mixture sit for 15 minutes to allow cornstarch to dissolve.

  5. 5

    Preheat oven and roll crust

    Preheat oven to 400F (200C). Roll out one dough disk into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing into bottom and sides.

  6. 6

    Fill the pie

    Pour the grape filling into the prepared crust. Dot with butter pieces.

  7. 7

    Add the top crust

    Roll out remaining dough disk. You can create a full top crust with decorative grape-shaped vents, or cut out decorative shapes. Place over filling, trim and crimp edges. Brush with egg wash and sprinkle with turbinado sugar.

  8. 8

    Bake the pie

    Bake for 20 minutes at 400F, then reduce temperature to 350F (175C) and bake 35-40 minutes more until crust is golden and filling bubbles. Cover edges with foil if browning too fast.

  9. 9

    Cool completely

    Let pie cool on a wire rack for at least 3 hours before slicing. The filling needs time to set properly - cutting too soon will result in a runny pie.

  10. 10

    Serve

    Serve at room temperature or slightly warm with whipped cream. For a traditional New York pairing, serve with a thin slice of sharp cheddar cheese.

Tips & Variations

  • Grape selection: True Concord grapes are essential for authentic flavor. They're available late summer through early fall in New York's Finger Lakes region.
  • Don't skip the skins: The grape skins contain most of the flavor, color, and nutrients. Always combine them back with the pulp.
  • Seedless shortcut: In a pinch, seedless Concord-style grapes work but have less intense flavor. Use slightly less sugar as they tend to be sweeter.
  • Thickening tip: If your filling seems thin, add an extra tablespoon of cornstarch. Grape juice can vary in water content.
  • Streusel variation: Top with a brown sugar crumb topping instead of a top crust for a different texture.
  • Storage: Cover and refrigerate for up to 4 days. Bring to room temperature or warm slightly before serving for best flavor.