Concord Grape Pie in 13 Pictures

img_1584Make the dough, it’s enough for one pie with a bit left over for some small turn overs.

Every year since 2008 I have made a Concord Grape post.  My favorite thing to do with Concord Grapes (other than eat them fresh as I walk away from the farm stand I just bought them at) is make a pie. I’ve posted the recipe before, but never with a good visual step by step, until now. I’ve given each photo a descriptive sentence you’ll need to go to the link to get the full recipe.img_1668The Concord Grapes – so hard not to just eat them like this.  People often have issue with the pits, my eating technique: squish the pups and pits down your throat and chew the skin the perfect sweet sour fruit experience. img_1672Squirt the pulp from the grapes into a medium size pot and keep the skins in a bowl.img_1674The pulp gets boiled until the pits loosen, this juice is passed through a sieve back into the skins where sugar and instant tapioca are added.img_1677img_1586Divide the pastry in half and roll out, the top has to have a hole in it to allow steam to vent from the pie.img_1583Fill the base and dab butter all over — this is important as it helps to tame the sweetness and make for a more luxurious filling.  Just make sure to leave a butter free space for the stream hole.img_1587Crimp the edges well and make a glaze with an egg yolk and milk.img_1592Paint the top of the pie with the egg wash. img_1594Sprinkle generously with Demerara sugar (or any large grain raw sugar). img_1595Bake.  Let the pie cool to room temperature before you serve it.  I like best when it is cold from the refrigerator.img_1601Serve with unsweetened whip cream or Ice Cream if you want, but really it doesn’t need anything. Enjoy!img_1633


About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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3 Responses to Concord Grape Pie in 13 Pictures

  1. reelcharlie says:

    my mouth is watering!!!!

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