RIPE GRAPE PIE
Great for when the grapes are ripe and juicy!
Provided by Jean
Categories Desserts Pies Fruit Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
- Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
- Bake at 425 degrees F (220 degrees C) for about 25 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 49.6 g, Cholesterol 11.4 mg, Fat 19.6 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 265.5 mg, Sugar 27.2 g
CONCORD GRAPE PIE I
Good old fashioned pie...worth all the work.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes
Time 5h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
- Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
- In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
- In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 64.6 g, Cholesterol 5.7 mg, Fat 17.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 269.7 mg, Sugar 40.5 g
GRAPE PIE
I had an overabundance of grapes a couple years back. I had no idea of what to do with them all. I had already made 70 jars of grape jam. I stumbled on this pie in the Best of Amish Cooking by Phyllis Pellman Good and combined it with a recipe I found on www.allrecipes.com that was submitted by Terri. This is what I came up with.
Provided by cando
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
- Stir pulp and skins together. Blend in sugar ¼ cup flour, tapioca, lemon juice and 1 tablespoon butter.
- Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
- Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.
Nutrition Facts : Calories 416.4, Fat 15.2, SaturatedFat 6.5, Cholesterol 19.1, Sodium 175.5, Carbohydrate 69.2, Fiber 2.4, Sugar 46.1, Protein 3.7
NAPLES GRAPE PIE
Steps:
- Preheat the oven to 425 degrees F.
- For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve.
- For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well.
- For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.
- To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes.
GRAPE PIE (WITHOUT THE GRAPES, YES, THAT'S RIGHT)
This delicious pie is a beautiful purple color and comes from a newspaper clipping from a Houston newspaper some time ago. You don't need grapes to be in season for taste of grape pie! You will need 4 hours to cool pie in refrigerator.
Provided by pamela t.
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bake pie shell according to package directions. Mix sugar and cornstarch in a heavy pan.
- Gradually stir in grape juice.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
- Boil one minute, remove from heat.
- In a small bowl, slightly beat egg. Add 1-2 T of the hot grape mixture and stir into the beaten egg. Add 2T more of the hot mixture to the egg. Keep adding until the egg mixture is a little warm. (you do not add the egg to the hot mixture as you will "cook" the egg).
- Slowly add the warm egg mixture to the grape mixture, stirring constantly.
- Return saucepan to heat and boil 1 minute, stirring constantly.
- Remove from heat and let cool 5 minutes.
- Add butter and lemon juice.
- pour into BAKED pie shell and top with whipped cream or Cool Whip.
- Refrigerate at least 4 hours.
- Serve cold.
Nutrition Facts : Calories 262.8, Fat 11, SaturatedFat 3.9, Cholesterol 34.1, Sodium 147.8, Carbohydrate 39.3, Fiber 0.9, Sugar 25.2, Protein 2.5
CONCORD GRAPE AND PEAR PIE
There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.
Provided by Rhoda Boone
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the pie dough:
- In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
- Make the filling:
- Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
- Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
- Roll out the dough:
- On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
- Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
- Assemble pie:
- Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
- Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
- Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
More about "ripe grape pie recipes"
15 UNEXPECTED RECIPES FOR GRAPES - TASTE OF HOME
From tasteofhome.com
CANADIAN CLASSIC CONCORD GRAPE PIE - A CANADIAN FOODIE
From acanadianfoodie.com
PINK GRAPEFRUIT CREAM PIE RECIPE - THE DARING GOURMET
From daringgourmet.com
RIPE GRAPE PIE RECIPE | GRAPE PIE, RECIPES, DELICIOUS PIES
From pinterest.com
RIPE GRAPE PIE NUTRITIONAL ANALYSIS AND FACTS
From slimkicker.com
I MADE MY GREAT-GRANDMA’S HAND-WRITTEN GRAPE PIE I …
From tasteofhome.com
RIPE GRAPE PIE | RECIPE | GRAPE PIE, MANGO PIE, GRAPE PIE ...
From pinterest.com
RIPE GRAPE PIE PRINTER FRIENDLY RECIPE
From crecipe.com
CONCORD GRAPE PIE WITH CRUMB TOPPING – A MID-CENTURY ...
From midcenturymenu.com
CONCORD GRAPE PIE - HOME IN THE FINGER LAKES - MASTERCOOK
From mastercook.com
RIPE GRAPE PIE - FRUIT PIE RECIPES
From worldrecipes.org
CONCORD GRAPE PIE - CIAO CHOW BAMBINA | RECIPE | GRAPE PIE ...
From pinterest.ca
CANNING GRAPE PIE FILLING AND A GRAPE PIE RECIPE ...
From schneiderpeeps.com
CONCORD GRAPE PIE RECIPE - UPSTATE RAMBLINGS
From upstateramblings.com
33 GRAPE RECIPES FOR PIZZA, JAM, SALAD AND PIE | EPICURIOUS
From epicurious.com
CONCORD GRAPE PIE RECIPE | BAKEPEDIA
From bakepedia.com
CONCORD GRAPE PIE - HOME IN THE FINGER LAKES
From homeinthefingerlakes.com
THIS HOMEMADE GRAPE PIE RECIPE IS POPULAR AMONG THE AMISH.
From amish365.com
CONCORD GRAPE APPLE PIE FOR THANKSGIVING
From melissahartfiel.com
CLAIRE PTAK’S RECIPE FOR AN AMERICAN-STYLE GRAPE SLAB PIE ...
From theguardian.com
RIPE GRAPE PIE | RECIPESTY
From recipesty.com
MUSCADINE GRAPE HULL PIE - NANCIE'S TABLE
From nanciemcdermott.com
RIPE GRAPE PIE - ALLRECIPES.COM RECIPE
From crecipe.com
GRAPE HULL PIE | NORTH CAROLINA MUSCADINE GRAPE ...
From ncmuscadinegrape.org
GRAPE CLAFOUTIS - JO COOKS
From jocooks.com
CONCORD GRAPE PIE - CIAO CHOW BAMBINA
From ciaochowbambina.com
CONCOCT A NEW MENU RIPE GRAPE PIE ++ THE BEST RECIPES ...
From dleefoodrecipes.blogspot.com
GRAPE PIE - WIKIPEDIA
From en.wikipedia.org
CANADIAN CONCORD GRAPE PIE WITH CRUMB TOPPING
From acanadianfoodie.com
PURPLE PASSION GRAPE PIE RECIPE, A NAPLES, NY CLASSIC
From amazingribs.com
GRAPE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CONCORD GRAPE PIE WITH CRUMB TOPPING - A MID-CENTURY ...
From midcenturymenu.com
SEEDLESS GRAPE PIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
25 BEST FRUIT PIES - INSANELY GOOD
From insanelygoodrecipes.com
CONCORD GRAPE PIE - KING ARTHUR BAKING
From kingarthurbaking.com
GRAPEFRUIT PIE {4 INGREDIENT RECIPE ... - SAVORY SIMPLE
From savorysimple.net
10 BEST SOUR GREEN GRAPES RECIPES | YUMMLY
From yummly.com
BEST BUTTER BOOK: RIPE GRAPE PIE
From butterbook.blogspot.com
THE PERFECT CONCORD GRAPE PIE – THE CRUNCHY CARROT
From crunchycarrot.net
You'll also love