Growing up, I'd never eaten a Concord grape. It's one of my favorite treats now that I live in the Hudson Valley - and this pie showcases them perfectly. It's time consuming, but oh-so worth it. —Erin McDowell
In a medium bowl, combine the flour and salt. Add the butter and toss to coat it in flour.
Rub the butter into the flour until the butter is shingled into the flour, and is the size of a pea on average.
Add the water and mix until it forms a shaggy mass. Form the dough into a disc, wrap tightly in plastic wrap, and let it rest, refrigerated, until completely chilled
Roll the dough out into a circle about 1/4 inch thick, and fold the dough into quarters. Wrap the dough tightly in plastic wrap and rest until chilled (you can repeat this step once more, if desired).
Roll out the dough into a circle about 1/4 inch thick, and gently transfer to a pie pan. Remove excess dough, and crimp the edges as desired. Chill the pie crust until ready to use.
Concord Grape Pie Filling
Stem the grapes, wash them, and drain well. Squeeze the grapes to remove the skins. Place the pulp in a medium pot and reserve the skins in a seperate large bowl.
Bring the pulp to a simmer over medium heat. Simmer until the mixture breaks down, about 5 minutes.
Pour the hot pulp into a sieve over the bowl with the reserved skins. Strain to remove the seeds, pushing the pulp through to ensure you get it all.
Let the hot pulp rest on the skins. Meanwhile, combine the sugar, salt, and flour together in a small bowl. Stir the mixture into the grape mixture. Add the lemon juice and butter and stir until the mixture is completely combined.
Pour the filling into the prepared pie crust. Brush the edges of the crust lightly with egg wash, and bake in a 400 degree oven until the crust begins to brown, about 15 minutes.
Lower the temperature to 350 and continue to bake until the crust is golden and the filling is bubbly, about 25-30 minutes more.
In a small bowl, combine the honey and warm water. Brush this mixture over the edges of the crust while the pie is still warm. Let the pie cool before serving.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.