Author Notes: 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
Serves 1 nine inch pie
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 8 tablespoons cold butter, cubed
- 4 tablespoons ice cold water, or more as needed
- 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
- 4 1/2 cups concord grapes
- 1 cup sugar
- pinch salt
- 3 tablespoons flour
- 2 tablespoons lemon juice
- 1 tablespoon butter
- egg wash, as needed
- 1 tablespoon honey
- 2 tablespoons warm water
- 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.
- This recipe was entered in the contest for Your Best Autumn Pie