Q: Can I use green grapes or red table grapes instead?

A: No, Concord grapes are essential for the signature flavour and texture of this pie.

Q: Do I really have to separate the grape skins and pulp?

A: Yes—this step intensifies color and prevents bitterness. The skins give the pie its bold, iconic hue.

Q: Can I make grape pie in advance?

A: Absolutely! It holds up well for 2–3 days covered at room temperature or refrigerated.

Q: Can I freeze grape pie?

A: Yes. Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature.

Q: Why is my filling runny?

A: The pie may not have cooled long enough or had too little cornstarch. Make sure to measure and cool fully.

Concord druepai med smøraktig gitterskorpe

Concord Grape Pie with Buttery Lattice Crust

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

45 minutes

Cook Time

50 minutes

Calories

380

Grape pie is one of those nearly forgotten gems of American home baking, especially in regions where Concord grapes are harvested in abundance during late summer and early fall.

This pie bursts with bold, deep flavour—like your favourite grape jelly grew up and got fancy. The skins and pulp are prepared separately to balance texture and flavour, then brought together with sugar, lemon, and just enough cornstarch to set perfectly once baked. The result is a rich, vibrant filling nestled inside a buttery, flaky crust.

Concord Grape Pie isn't just about dessert—it's about preserving a piece of agricultural and culinary heritage. The first bite hits with a jammy intensity that mellows into a sophisticated sweetness, all hugged by golden, crisp pastry.

Whether you make a classic lattice or opt for a simple top crust, this pie is sure to earn oohs and ahhs from anyone lucky enough to try it. It's a labor of love—but one that's absolutely worth every stir, roll, and slice.

Image of Concord Grape Pie with Buttery Lattice Crust

Ingredients

For the Filling:

5 cups Concord grapes (about 2 lbs), washed and stems removed
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter, diced

For the Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water

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Directions

Preheat oven to 400°F (200°C).
To prepare the crust, mix flour, salt, and sugar in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough just comes together. Divide in two, shape into discs, wrap in plastic, and chill for at least 30 minutes.
Meanwhile, separate the grape skins from the pulp by squeezing the grapes into a saucepan (reserve skins in a separate bowl).
Bring grape pulp to a boil, then reduce heat and simmer 5–7 minutes until soft. Press through a sieve to remove seeds.
Combine strained pulp, reserved skins, sugar, cornstarch, and lemon juice in a bowl. Mix well.
Roll out one dough disc and fit into a 9-inch pie plate. Pour in grape filling and dot with butter.
Roll out second disc and cut into strips for a lattice top or cover with full crust and slit vents. Seal edges and crimp.
Bake for 45–50 minutes, or until crust is golden and filling is bubbly. Let cool completely before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 11 grams; 55%
Cholesterol: 45 milligrams; 15%
Sodium: 160 milligrams; 7%
Carbs: 52 grams; 19%
Protein: 4 grams
Sugar: 28 grams
Fiber: 2 grams; 7%

10 tips for å lage druepai

Bruk Concord-druer for sin signatursmak – ikke erstatt med spisedruer.
Å skille skinn og fruktkjøtt bevarer smaken og unngår bitterhet.
La massen småkoke til den er myk, og sil deretter grundig for å fjerne alle frø.
Ikke hopp over sitronsaft – det balanserer den naturlige sødmen.
Avkjøl paideigen for å holde den mør og flassende.
En gitterskorpe hjelper til med å lufte ut damp og ser vakkert ut.
Stek på en panne for å fange opp boblende juice.
La paien avkjøles helt før du skjærer den i skiver for å la fyllet stivne.
Tilsett en klype kanel eller muskatnøtt for en varm vri.
Server med pisket krem, vaniljeis eller crème fraîche.

Server den med forslag

En skje med vaniljestang eller smør pecan-is
Lett søtet kremfløte
Varm svart te eller et glass dessertvin
Ristet mandelcrumble topping
En skarp cheddarskive (tradisjonell NY-paring)

Vanlige spørsmål

Spørsmål: Kan jeg bruke grønne druer eller røde spisedruer i stedet?
A: Nei, Concord-druer er avgjørende for den karakteristiske smaken og teksturen til denne paien.

Spørsmål: Må jeg virkelig skille drueskallene og fruktkjøttet?
A: Ja – dette trinnet intensiverer fargen og forhindrer bitterhet. Skalene gir paien sin dristige, ikoniske fargetone.

Spørsmål: Kan jeg lage druepai på forhånd?
A: Absolutt! Den holder seg godt i 2–3 dager tildekket i romtemperatur eller nedkjølt.

Spørsmål: Kan jeg fryse druepai?
A: Ja. Stek, avkjøl helt, pakk godt inn og frys i opptil 2 måneder. Tin ved romtemperatur.

Spørsmål: Hvorfor er fyllingen min rennende?
A: Paien har kanskje ikke avkjølt lenge nok eller hatt for lite maizena. Sørg for å måle og avkjøle helt.

Chef's Recommendation

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