Grandma Evelyn’s Grape Pie

Pie Filling:

4 cups Concord Grapes
1 cup sugar
1/3 cup all purpose flour
1 tablespoon cornstarch
¼ teaspoon salt
1 tablespoon lemon juice
2 tablespoons melted butter

Crumb topping:

½ cup all purpose flour
½ cup sugar
¼ cup room temperature butter
With a pastry blender, cut butter into flour and sugar until well blended into crumbs

Slip skins from the grapes.  Save the skins.  Bring the grape pulp to a boil, reduce heat and simmer uncovered for 5 minutes.  Sieve to remove seeds and then add the skins.  Return to low heat.  Add remaining ingredients and stir until completely blended.  Pour into a 9” unbaked pie crust and bake at 400 degrees for 25 minutes. Cover with crumb topping, then bake another 15 minutes.

Recipe courtesy of Evelyn Deppen and Becky Miller

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