Recipe of the Week – Concord Grape PIe

hershey bed and breakfastHershey bed and breakfastHershey bed and breakfast


We have a true bumper crop of Concord grapes this year. Frank and our grand daughter Katie picked buckets yesterday and hardly made a dent.

We’ve been making lots of juice and I am about to make some jam but so far the hands down favorite has been this wonderful grape pie. It’s a bit of work to prepare the grape filling but definitely worth it! See the ingredients below:

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5 cups Concord grapes
1 cup white sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 (9 inch) pie shell
1/8 teaspoon salt
(9 inch) pie shell
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter


1. Preheat oven to 425 degrees F (220 degrees C).
2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
3. Combine pulp, skins, sugar, flour, lemon juice, and salt. Pour into pastry shell.
4. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
5. Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.
6. Enjoy warm with vanilla ice cream!