grape pie

This sweet and tart grape pie filling is the perfect way to use up the leftover grape mash from making mustang grape juice. You can use any leftover grape mash - concord, muscadine, or even cultivated grapes to make grape pie.

Canning Grape Pie Filling

grape mash

sugar

lemon juice

tbsp Clear Jel (optional)

Combine 12 cups grape mash, 6 cups sugar,...

Combine 12 cups grape mash, 6 cups sugar, 3 tbsp lemon juice, and 6 tbsp Clear Jel (if you're using it) in a large stockpot. You can add more sugar if you like it sweeter; just add a little at a time until its the right flavor for you. You could also use honey or maple syrup but those will change the flavor of the filling so don’t add too much.

Bring the grape pie filling to a boil...

Bring the grape pie filling to a boil over medium heat. The filling is thick, so stir it often to keep it from scorching.

While the filling is simmering, go ahead and...

While the filling is simmering, go ahead and get the jars ready. Technically if you’re processing for longer than 10 minutes you don’t have to use sterilized jars but I still sterilize jars. I bring them to a boil in water with just a little splash of white vinegar (this helps keep your jars pretty if you have hard water).

While the jars are sterilizing, wash and rinse...

While the jars are sterilizing, wash and rinse the lids.

Remove the empty jars from the water bath canner and...

Remove the empty jars from the water bath canner and fill them with the hot grape pie filling leaving a 1/4″ head space.

Wipe the rims of the jars with a...

Wipe the rims of the jars with a clean, damp cloth and put he lids and bands on the jars.

Put the jars of grape pie filling back...

Put the jars of grape pie filling back into the water bath canner and process for 25 minutes.

After 25 minutes pull them out of the...

After 25 minutes pull them out of the water bath canner and let them cool. You’ll hear popping sounds as they cool and lids seal.

When the jars have completely cooled remove the...

When the jars have completely cooled remove the bands and check the seals. If one didn’t seal just put it in the refrigerator and use it first.

Store the sealed jars in the pantry or...

Store the sealed jars in the pantry or wherever you store your home preserved food.

Learn how to make the best Concord Grape Pie with an easy-to-follow, family recipe. Grape pie with streusel topping has easy, step-by-step instructions full of tips and tricks for making homemade grape pie filling.

Easy Concord Grape Pie with Streusel Topping

washed, de-stemmed concord grapes ((about 2 1/2 lbs. with stems on))

unsalted butter

all-purpose flour

salt

unsalted butter, (softened)

pie crust shell (store bought or homemade)

Preheat over to 400ºF.

Gently squeeze the grapes so the pulp slips out of the skin into a medium saucepan. Separate the skins into a small bowl and set aside to use in pie filling.

Bring pulp of grapes to a boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.

Remove from heat and immediately pour through mesh strainer fitted over a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with only the seeds, and you won&#x27;t be able to get anymore pulp out. Discard seeds.

Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, whisk in sugar, flour, lemon juice, and salt until smooth. Stir the reserved skins into the pulp mixture.

Pour grape mixture into the unbaked pie shell and prepare the streusel topping. (11/3/2019 NOTE: Some readers have said the filling was too much for their pie. Either split between 2 pie shells or freeze half the filling for future use to not risk pie overflowing.) With a fork mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.

Bake for 40-50 minutes or until crust is golden brown and grape filling is bubbly throughout. Cool for at least an hour before serving. Serve warm with ice cream or at room temperature. Store leftovers on counter, uncovered*.

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Sweet and fruity, this grape pie won its class at the 2009 Colorado State Fair.

Grape Pie

grapes

brown sugar

butter

honey

vanilla

oats

butter, softened

egg, beaten

Heat oven to 425°F. Unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch deep-dish glass pie plate. Press firmly against side and bottom.

In 4-quart saucepan, place all filling ingredients except 1/4 cup flour. Cook over medium heat, stirring frequently, 10 minutes or until grapes are tender. Stir in flour. Set aside.

In medium bowl, mix all topping ingredients except egg until crumbly. Spoon 2/3 of topping into crust-lined plate. Spoon filling over topping. 

To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Brush lattice strips with egg. Sprinkle remaining 1/3 of topping over pie. Place sheet of foil over pie to prevent excessive browning; bake 20 minutes. Remove foil; bake 15 to 20 minutes longer or until topping is golden brown. Cool at least 2 hours before serving.

Top 3 grape pie recipes from across the web

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Canning Grape Pie Filling

Easy Concord Grape Pie with Streuse...

Grape Pie

Top 3 grape pie recipes from across the web

The most viewed grape pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Canning Grape Pie Filling

Easy Concord Grape Pie with Streuse...

Grape Pie

The most viewed grape pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine