Concord Grape Pie with Buttery Lattice Crust

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

45 minutes

Cook Time

50 minutes

Calories

380

Grape pie is one of those nearly forgotten gems of American home baking, especially in regions where Concord grapes are harvested in abundance during late summer and early fall.

This pie bursts with bold, deep flavour—like your favourite grape jelly grew up and got fancy. The skins and pulp are prepared separately to balance texture and flavour, then brought together with sugar, lemon, and just enough cornstarch to set perfectly once baked. The result is a rich, vibrant filling nestled inside a buttery, flaky crust.

Concord Grape Pie isn't just about dessert—it's about preserving a piece of agricultural and culinary heritage. The first bite hits with a jammy intensity that mellows into a sophisticated sweetness, all hugged by golden, crisp pastry.

Whether you make a classic lattice or opt for a simple top crust, this pie is sure to earn oohs and ahhs from anyone lucky enough to try it. It's a labor of love—but one that's absolutely worth every stir, roll, and slice.

Image of Concord Grape Pie with Buttery Lattice Crust

Ingredients

For the Filling:

5 cups Concord grapes (about 2 lbs), washed and stems removed
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter, diced

For the Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water

Directions

Preheat oven to 400°F (200°C).
To prepare the crust, mix flour, salt, and sugar in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough just comes together. Divide in two, shape into discs, wrap in plastic, and chill for at least 30 minutes.
Meanwhile, separate the grape skins from the pulp by squeezing the grapes into a saucepan (reserve skins in a separate bowl).
Bring grape pulp to a boil, then reduce heat and simmer 5–7 minutes until soft. Press through a sieve to remove seeds.
Combine strained pulp, reserved skins, sugar, cornstarch, and lemon juice in a bowl. Mix well.
Roll out one dough disc and fit into a 9-inch pie plate. Pour in grape filling and dot with butter.
Roll out second disc and cut into strips for a lattice top or cover with full crust and slit vents. Seal edges and crimp.
Bake for 45–50 minutes, or until crust is golden and filling is bubbly. Let cool completely before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 11 grams; 55%
Cholesterol: 45 milligrams; 15%
Sodium: 160 milligrams; 7%
Carbs: 52 grams; 19%
Protein: 4 grams
Sugar: 28 grams
Fiber: 2 grams; 7%

10 Tips for Making Grape Pie

Use Concord grapes for their signature flavour—don’t substitute with table grapes.
Separating skins and pulp preserves flavour and avoids bitterness.
Simmer pulp just until soft, then strain thoroughly to remove all seeds.
Don’t skip lemon juice—it balances the natural sweetness.
Chill pie dough to keep it tender and flaky.
A lattice crust helps vent steam and looks beautiful.
Bake on a sheet pan to catch bubbling juices.
Let the pie cool completely before slicing to allow filling to set.
Add a pinch of cinnamon or nutmeg for a warm twist.
Serve with whipped cream, vanilla ice cream, or crème fraîche.

Serve it with Suggestions

A scoop of vanilla bean or butter pecan ice cream
Lightly sweetened whipped cream
Hot black tea or a glass of dessert wine
Toasted almond crumble topping
A sharp cheddar slice (traditional NY pairing)

FAQ's

Q: Can I use green grapes or red table grapes instead?
A: No, Concord grapes are essential for the signature flavour and texture of this pie.

Q: Do I really have to separate the grape skins and pulp?
A: Yes—this step intensifies color and prevents bitterness. The skins give the pie its bold, iconic hue.

Q: Can I make grape pie in advance?
A: Absolutely! It holds up well for 2–3 days covered at room temperature or refrigerated.

Q: Can I freeze grape pie?
A: Yes. Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature.

Q: Why is my filling runny?
A: The pie may not have cooled long enough or had too little cornstarch. Make sure to measure and cool fully.

Chef's Recommendation

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Concord Grape Pie with Buttery Lattice Crust