Absolutely worth the time! It's not a quick weeknight dessert - it's a special occasion masterpiece. So delicious and memorable - the recipe is perfect as written.
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.
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!
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!