Grape Pie

Grape Pie

Granted that this is not my best piccie ever. My apologies for that, as I’ve been a smidgen under the weather of late, and my patience for setting up a good shot ran in direct opposition to my desire to get back into bed with my laptop while watching Cartoon Network (Foster’s Home for Imaginary Friends is now my favorite bit of background noise). I vow to try harder once I’m feeling up to snuff.

Excuses aside, this is pie that many people haven’t heard of, and neither did I until doing some reading upon grapes and the various recipes that were at my disposal. It’s a bit of a labor intensive pie, especially if your grapes have an excessive amount of seeds within.

Once done, you get a very nice pie, sort of a subdued cherry pie, tho’ not as tart. Your mileage on tartness will vary depending upon the grape you choose to use. I ended up using a nice, middle ground, muscat grape which probably had a great amount of influence on the lack of the “pucker factor”.


  • 4 cups muscat grapes
  • 1 cup sugar
  • 1/4 cup All Purpose Flour
  • 1/4 tsp salt
  • Juice from 1/2 lemon
  • 2 Tablespoons melted butter
  • 9 inch pie shell


  • 1/2 cup flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/3 cup unsalted butter, chilled and diced into 1/8″ bits

Remove the skins from the grapes (Heating the grapes will help facilitate this, but don’t over heat, as the grapes will be difficult to hold). Set the skins aside, as you will use them again.

Place the pulp from the grapes in a medium sauce pan placed over medium heat. Bring to a boil, and then reduce heat to a simmer (185 degrees) and cook for 5-7 minutes. Place the heated pulp into a food mill or sieve and press through into a large glass mixing bowl, separating the seeds from the rest of the grapes. Discard the seeds. Add the grapes skins into the glass bowl and mix together with the grape pulp.

In a small bowl, combine the sugar, flour and salt with the lemon juice and melted butter. Pour into the grape mixture and stir well. Pour into pie shell and place in refrigerator for at least 1 hour (giving the grapes some time to cool).

Pre-heat your oven to 400 Degrees F.

Take pie from out of the refrigerator. In another small bowl, mix together all of the topping ingredients. Sprinkle liberally on top of the pie. Place in the over and cook for 40 minutes.

When done, allow to cool for 10-15 minutes before slicing to serve.

Serves 6-8

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