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

Photo from