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Concord Grape Pie

This delicious dessert recipe is courtesy of Rebecca Beaton.

  • Yield: Makes one 9-inch pie
Concord Grape Pie

Source: The Martha Stewart Show, November Fall 2006


  • All-purpose flour, for work surface
  • Pate Brisee
  • 7 1/2 to 8 cups Concord grapes, rinsed
  • 1/2 cup sugar
  • 4 1/2 to 5 teaspoons cornstarch
  • 1 large egg


  1. On a lightly floured work surface, roll 1 piece of pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough. Using a 4-inch grape leaf cookie cutter, cut out 4 leaves from dough. Transfer to a baking sheet, cover with plastic wrap, and refrigerate overnight.

  2. Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately, discarding any accumulated liquid.

  3. Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Let cool to room temperature before placing in the refrigerator for 2 hours.

  4. Preheat oven to 450 degrees. Remove grape mixture from refrigerator. Stir in sugar and cornstarch. Pour into prepared pie shell. Beat egg with 1 tablespoon water. Brush edge of pie shell with egg mixture, reserving any remaining mixture. Transfer pie to oven; bake 10 minutes. Reduce heat to 350 degrees, and continue baking until filling jiggles when shaken, about 30 minutes. Transfer pie to a wire cooling rack; let cool overnight.

  5. Preheat oven to 450 degrees. Remove reserved grape leaves from refrigerator and brush with remaining egg and water mixture. Bake until golden brown, 15 to 20 minutes. Transfer to a wire cooling rack; let cool.

  6. Before serving, place grape leaves on top of filling.

Reviews (3)

  • elsmarlouamrman 2 Oct, 2011

    This pie is time consuming - however, my mother's method of cooking the grapes for hours, then hanging them inside of a cheesecloth, dripping over a pan for what seemed like days was much more work. I think this pie is worth the effort! What a great way to make the most from this brief but delicious crop! I have used the decorative “leaves” on top of the pie before, and it really does make the pie even more inviting – yet, I do like the idea of making the crumb topping as someone else suggested.

  • lizzyslocum 27 Oct, 2008

    This recipe is way too time consuming. I have made grape pie many times and making this over two days isn't necessary for a very delicious pie. Also, an alternative to the grape leaf top crust (although it looks terrific) is to make a crumb topping of 1/2 cup flour, 1/2 cup sugar, 1 teaspoon cinnamon and mix with 1/4 cup cold butter until crumbly. Bake your pie for 25 minutes, then add the crumb topping for the last 15 minutes. Wonderful!

  • theriskywhisk 22 Sep, 2008

    Incredibly time consuming but DELICIOUS to make as a once-a-year treat, especially if someone in your family is a big fan of concord grapes. Because Martha's recipes rarely give a time estimate, be forewarned that stemming the grapes, then rinsing them, then separating the skins and the pulp, will take you at least an hour and a half. I like to do this kind of stuff while watching a movie!

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