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Dessert

Grape Pie

A pie made with cooked Concord grape pulp and plain pie crust, baked until firm and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Grape Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Press the cooked grape pulp through a sieve.

  2. Line a pie plate with the pie crust.

Assemble and bake

  1. Pour the prepared grape mixture into the crust.

  2. Cover the top with criss-cross strips of pie crust.

  3. Bake at 400 °F (200 °C) until the crust is firm.

Serve

  1. Serve cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Concord grape pulp
Provides the main fruit flavor and the body of the filling.
Plain pie crust
Forms the structure that holds the filling and browns in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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