Black Grape Pie

Sometimes I get requests for pies. Luckily, 100% of the time they are awesome requests (and usually very strange).

A couple weeks ago, an old friend of mine messaged me on Facebook and asked me if I’ve ever made a grape pie. I hadn’t. Not yet, anyways. The story goes that during class, and a fellow classmate was talking about how delicious grape pie is and how much he loved it. So my friend asked me if I was up for the challenge: two grape pies for his classmate’s birthday.

Of course I was!

I immediately started searching the web for grape pie recipes. Many of the recipes used concorde grapes which I know are very hard to come by this time of year. I travelled to my local specialty grocery store to see what else I could find.

Of course as I perused the produce section, I found green grapes and red grapes, but then I came across two big bags of black grapes. I Googled “black grape pie” and found the perfect recipe! It took a long time to boil down the grapes, and I found out the hard way that if you don’t stir them almost constantly, the sugars building up below the top layer will create some near-explosive bubbles. Yikes! But I remained uninjured.

The day after they ate the pies, I got wonderful feedback and many compliments. Food success is the best success.

Here is the recipe I used:

Black Grape Pie (Sun-World recipe)
**Note: I used a double crust rather than the suggested crumble topping.**

Ingredients:

  • 4 ½ cups black grapes
  • 1 cup white sugar
  • ¼ cup all-purpose flour
  • 2 tsp lemon juice
  • 1/8 tsp salt
  • 1 9-inch pie shell
  • ½ cup quick-cooking oats
  • ½ cup packed brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup butter

Directions:

  1. Preheat oven to 425 degrees F° (220 degrees C°).
  2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium sauce pan, bring to a boil and cook, stirring for 1 minute. Press through a strainer or food mill to remove seeds.
  3. Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
  4. Combine oats, brown sugar and flour. Cut in butter until crumbly and sprinkle over filling.
  5. Cover edges of pastry with foil. Bake at 425 degrees F° (220 degrees C°) for 15 minutes.
  6. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.