Ripe Grape Pie

Ripe Grape Pie
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    27

Capture the essence of late summer with this vibrant grape pie. Bursting with the sweet and tangy flavor of ripe grapes, nestled in a flaky, golden crust, it's a delightful treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    50 g
  • Cholesterol
    11 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    7 g
  • Sodium
    266 mg
  • Sugar
    27 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 425°F (220°C). (5 minutes)

02

Step
10 mins

Prepare the grapes: Gently wash the ripe grapes. Separate the pulp from the skins. (10 minutes)

03

Step
15 mins

Cook the grape pulp: In a saucepan over medium heat, cook the grape pulp slowly until softened. (15 minutes)

04

Step
5 mins

Strain the pulp: Rub the cooked pulp through a fine-mesh sieve to remove the seeds and any tough bits. (5 minutes)

05

Step
2 mins

Combine the grape mixture: In a bowl, combine the sieved grape pulp and the grape skins. (2 minutes)

06

Step
2 mins

Mix the dry ingredients: In a separate bowl, whisk together the flour and sugar. (2 minutes)

07

Step
3 mins

Combine wet and dry: Add the flour-sugar mixture to the grape mixture and stir gently to combine. Stir in the melted butter. (3 minutes)

08

Step
10 mins

Assemble the pie: Pour the grape filling into the unbaked pie shell. If desired, create a lattice top with pastry strips. (10 minutes)

09

Step
25 mins

Bake the pie: Bake at 425°F (220°C) for 25 minutes, or until the crust is golden brown and the filling is bubbly. (25 minutes)

10

Step
1 hrs

Cool and serve: Let the pie cool completely on a wire rack before slicing and serving. (60 minutes)

For a richer flavor, try using brown butter instead of melted butter in the filling.
A sprinkle of cinnamon or nutmeg to the grape mixture adds a warm, comforting spice.
If the pie crust starts to brown too quickly, cover the edges with foil during the last 10-15 minutes of baking.
Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Katharina Flatley

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Verona Collier

    The lattice crust was a beautiful touch. My family loved it!

  • Branson Collins

    I was skeptical about a grape pie, but this recipe changed my mind. It's so delicious and easy to make!

  • Ozella Bahringer

    Next time, I'll try adding a bit of lemon zest for extra brightness.

  • Mossie Dickens

    This pie was amazing! The grape flavor was so fresh and intense.

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