Having been born and raised in the deep south I had never heard of such a pie before. In the south we have three types of grapes; the snacking kind, the jelly/jam variety, and then of course wine. A pie in the south just doesn't contain grapes, until now.
I was at Publix the other day grocery shopping and Kelsie requested grapes. Her favorites are black from Whole Foods, and we've yet to find them anywhere in our area. I grab black grapes from time to time just to try and find the same ones. This time I grabbed concord grapes, and with one pop in the mouth after I washed them at home and I knew these weren't made for snacking. They weren't very sweet at all and the skin was a bit tougher. I knew that these particular grapes were for juice making, wine bottles, and pb&j sandwich's. This was not the snacking kind. I decided to take a go and make grape jam. After a quick search on Pinterest I ran across grape pie. It's some what of a mid-western dessert that only resulted in a handful of recipes and I knew that I had to try it out.
Grape pie is almost what you imagine it would be like. A flaky pie crust with a warm jelly like consistency with chunks of plump grapes. Only not as sweet and far better then throwing grape jelly into a pie shell and calling it done.
Scroll down for a printable recipe.
What do you need?
::crust:: (or choose a pre-made one from the store)
1 cup flour
½ tablespoon sugar
½ teaspoon salt
1 stick butter, cut into cubes, and ice cold
½ tablespoon ground flax seed + 1 ½ tablespoons water {do this first and set aside!} 1 Egg if no allergy
1 tablespoons milk
flour for rolling out the dough
::filling::
4 cups Concord Grapes or Table Grapes - Choose seedless if you can
½ cup sugar
4 tablespoons flour
1 tablespoon lemon juice
::Crumble Topping::
1 cup light brown sugar
1 stick butter, or ½ cup butter
1 cup flour
What do you do?
::Crust::
In a medium sized bowl, whisk together the flour, sugar, and salt.
Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet sandy texture. The mixture should hold together if you squeeze parts of it.
In a small bowl combine the flax egg and the milk, add the wet mixture to your dry mixture.
Stir to get it thoroughly combined. Sometimes I just use my fingers to get it blended well.
Lightly flour your counter and drop the dough onto the floured counter top. Knead the dough a few times until it comes together completely.
Wrap it in plastic wrap and put it in the fridge until it’s chilled. A chilled dough works best!
::filling::
Drop your seedless grapes into a pan and smash them to break them down. I used a potato masher.
Bring your grapes to a boil and cook for 4 to 5 minutes. Drain off all but about ¼ cup of the liquid.
Add your sugar, flour, and lemon juice. Stir to combine.
Set aside until your dough is ready.
::Crumble Topping::
Mix all your ingredients together to combine.
Putting it all together -
Preheat oven to 350.
Roll your dough into a disc a bit larger then 9 inches round.
Place in a floured, glass deep pie dish. Dust with flour.
Pour your filling in and crumble the topping to cover the top.
Bake for 40 minutes or until top is golden brown and the filling is boiling.
Cool completely before serving if you care how your pie looks. Otherwise dig in!
Check out one of our most popular recipes, Strawberry Rhubarb Crumble!
