Grape Pie

8
Servings
45m
Prep Time
65m
Cook Time
1h 50m
Ready In


"Got this recipe from an old friend. My husband just loves it! It takes some time, but it's worth it. Prep time does not include time to let grapes set."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (126.2 g)
  • Calories 328.1
  • Total Fat - 13.3 g
  • Saturated Fat - 4 g
  • Cholesterol - 12.6 mg
  • Sodium - 227.9 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 23.1 g
  • Protein - 5.2 g
  • Calcium - 38.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Pull grapes off stems and wash in a colander. Squeeze grapes out of skins, reserving skins in a separate bowl. Cook grape pulp in a medium saucepan, on medium heat for 5 minutes. Skim off scum from the top as it boils. Pour cooked grape pulp through a wire mesh sieve into a bowl to separate pulp from seeds. Work it through with a wooden spoon, making sure to scrape all the pulp from the bottom of the sieve also, not to miss a drop. Add skins and sugar to hot mixture. Stir and let set for an hour or two to let purple color from skins permeate throughout.

Step 2

Preheat oven to 400°F. Sprinkle 2 teaspoons of the flour in the bottom of the prepared pie crust, to help prevent sogginess. Add remaining 1/4 cup of the flour to the grape mixture and stir to blend. Pour into pie crust. Place top crust carefully on top and crimp the edges or seal with a fork (if you're not good at crimping like me). Poke several slices into the top crust with a knife to allow steam to escape. Brush the top crust with milk just to coat. Then sprinkle with sugar.

Step 3

Place pie on a cookie sheet that has been lined with foil in case it bubbles over.

Step 4

Place in preheated 400°F oven for 15 minutes. Then turn oven down to 350°F for an additional 45 minutes. Remove from oven and let set for at least 1 hour to let it set up before cutting it.

Tips & Variations


No special items needed.

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