GrapePieOk, so last week I said that seeding concord grapes was a once-a-year affair. But it COULD be that you had several very helpful friends who made it easy, and now you find yourself with more grapes than you know what to do with. In that case, you should make pie.

Supplementing with mixed berries not only lessens the effort, but it mellows the strong grape flavor while keeping it distinct. Whip some cream and you’re set!



Concord Grape and Mixed Berry Pie


Pie Crust:

2 1/2 cups all-purpose flour

1 tsp. salt

1 tsp. sugar

1 cup cold butter

1/2 cup ice water

Combine the flour, salt and sugar.

Cut the butter into small pieces and use your hands to crumble it into the flour mixture.

Add a little water at a time and knead until you have a dough that sticks together. If there are little pieces of butter that aren’t incorporated, that’s ok. It’ll make it flakier.

Chill for at least 1/2 hour, then roll out and line your pie dish. Crimp the edges.


For the filling:

16 oz. mixed berries (fresh or frozen)

2 qts. concord grapes, cut in half and seeded

1/2 cup granulated sugar

4 tsp. cornstarch

Pre-heat oven to 450°F.

After the grapes are seeded, if there is a lot of accumulated juice, strain it off and use it for something else.

Very gently toss the berries, grapes and sugar with the corn starch.

Pour into the pie crust. Brush the edges with egg wash if you want it shiny.

Bake until the crust is golden brown and the filling seems relatively set (it will set more as it cools).