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This Old-Fashioned Grape Pie is such a delicious fruit pie recipe. Make it with a homemade pie crust and seedless grapes to make your life easy – it’s a juicy, sweet, and tart pie!
If you love grape, this recipe is for you! Not only does this Grape Pie recipe have a delicious pie crust, but it has the best grape pie filling. The filling is sweet and fruity and a great way to use up leftover grapes.
Concord grapes are traditional grape pie filling, but it’s often hard to find them. I used black seedless grapes, which are the closest you can get for making Concord grape pie all year long. Plus, black grapes come seedless which makes your life so much easier! If you’re a lover of grape jelly then you should try this pie.
Ingredients Needed
- Grapes: I used black grapes. Always use seedless grapes! You can also substitute seedless red grapes.
- Pie Crust: You can use a homemade pie crust or store-bought pie dough (refrigerated, from a pack of 2).
- Cornstarch: I always thicken my fruit pies with cornstarch.
- Sugar: To sweet en the pie.
- Lemon: A little citrus levels out the sweetness perfectly.
How to make Homemade Grape Pie
- Working in batches, add grapes to a food processor and pulse until chunky (not pureed).
- Add the coarsely crushed grapes to a large saucepan. Simmer over medium heat and cook 15-20 minutes, or until the hot pulp is thick.
- Remove from heat and pour into a bowl to cool to the touch.
- Once grape pulp has cooled, pour through a strainer it to remove excess liquid. Place in a large bowl and mix in sugar, cornstarch, salt, lemon juice, and vanilla extract.
- Pour into prepared pie crust. Top with double crust or make a lattice pie crust.
- Place pie on a cookie sheet and cover the edges with a pie shield or strips of aluminum foil and bake until the crust is cooked through and filling is bubbling.
Expert Tips
- I used black grapes, but you can also use regular red grapes as well. If you can find seedless Concord grapes you can use them too (using seeded grapes is just too much work!)
- This recipe is written for a 9-inch pie plate.
- Skip the top crust and top with crumble topping!
- Serve plain or with a big scoop of vanilla ice cream!
FAQ
How do you store grape pie?
Grape pie needs to be refrigerated – store wrapped with plastic wrap.
Can you freeze this pie?
Wrap the baked and cooled pie really well with plastic wrap and freeze several months.
Grape Pie Recipe
Grape pie is made with seedless black or red grapes – a double crust pie with a super grape flavor! Perfect for grape season or to use up leftovers!
Recipe Video
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 3 hours
Total Time 4 hours 30 minutes
Ingredients
- 2 recipes all butter pie crust
- 3 pounds seedless black grapes (see note)
- 1 cup (200g) granulated sugar
- ¼ cup (32g) cornstarch
- ¼ teaspoon salt
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- Egg wash
- Turbinado or coarse sanding sugar optional
Instructions
- Make the crust as directed. Place one crust in the pie plate and roll the other flat to use as a top crust. Chill until filling is ready. Alternately, you can use a box of 2 refrigerated crusts (see note).
- Place the grapes in a food processor and pulse a few times – do not puree, you want them chunky. Depending on the size of your food processor you might need to work in batches.
- Add the coarsely crushed grapes to a large pot. Bring to a gentle simmer over medium heat and cook until broken down and the grapes are thick, about 10-15 minutes (mixture will still be quite liquid).
- Remove from heat and pour into a bowl to cool to the touch, about 30 minutes.
- Preheat oven to 375°F.
- Once grape mixture has cooled strain it to remove excess liquid.
- Immediately add the sugar, cornstarch, salt, lemon juice, and vanilla extract and pour filling into prepared bottom crust and top with second crust as desired (you can do a basic double crust pie or make a lattice). Be sure to cut some vent holes.
- Place pie on a cookie sheet and cover the edges with a pie shield or strips of foil.
- Bake 45-55 minutes, or until the crust is golden and the filling is bubbling. Cool completely before slicing (on the counter to room temperature), several hours or you can place cooled pie overnight in the refrigerator.
Recipe Notes
- Traditionally grape pie is made with Concord grapes, which can be hard to find. Black seedless grapes are the next closest and best thing (seedless is key; otherwise it’s super difficult to make the filling). You can use concord grapes if you can find them (seedless) or swap red grapes instead.
- If using store bought crusts you’ll want to let them come to room temperature according to package directions while the filling is cooling.
- Straining the mixture is important so it solidifies in the oven; once you add the sugar it will start to create more liquid, which is normal and fine, but once the filling is in the crust, bake it as soon as possible.
- Store pie covered in refrigerator; you can make ahead up to 48 hours. Or freeze baked pie or slices for several months.
Recipe Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 61mg | Potassium: 278mg | Fiber: 5g | Sugar: 24g | Vitamin A: 91IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 0.4mg
Nutritional information not guaranteed to be accurate
What a wonderful pie. The directions were easy to understand and perfect. I used a store-bought crust and put a crumble toping on it. It is such a surprise in flavor and ease of assembly. I like it better than a blueberry pie myself. I will definitely make this pie again.