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Concord grape pie


  • Half of a 1.5 L basket of Concord grapes (Coronation or Niagara varieties work too)
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon butter
  • 1 tablespoon lemon juice (throw in a little zest too, if you like)


  • 1/2 cup flour
  • 1/4 sugar (I use brown, my uncle uses white)
  • 1/8 cup butter


  1. Assemble your favourite pie crust.
  2. Remove skins from your grapes (this is kind of fun because the insides sort of pop out and I bet kids would like to “help”) and set the skins aside.
  3. Simmer the pulp of the grapes for five minutes to loosen the seeds up.
  4. Press the pulp through a sieve, toss the seeds, and combine the seedless pulp and the grape skins in the pot you simmered the pulp in and heat it up a bit.
  5. Stir in the flour, butter, and lemon juice and remove from heat.
  6. Meanwhile, roll out your pastry and get it into your favourite pie dish, which you’ve buttered.
  7. Assemble your crumble (I used my hands) and sprinkle it on top of the grapes, which you’ve poured into the pasty shell.
  8. Bake the pie for about 40 minutes.
  9. You will want to eat the pie right away but this is the kind of pie that needs to set for a bit. Like, maybe an hour or two. Trust me, or else you’ll have grape pie soup on your hands.
  10. Also, hot tip: Considering that a 1.5 basket of grapes is enough fruit for two pies and that most pie crust recipes make a top and a bottom, why not make two pies at once?

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