Grape Pie
Updated
Updated
With a buttery pie crust, sweet yet tart grape filling, and a pecan-streusel topping, this Grape Pie Recipe will quickly become a family favorite. I like to serve it with a scoop of vanilla ice cream for an unforgettable dessert!
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5 STAR REVIEW
Grape pie is so underrated in my opinion and not nearly as popular as peach pie, fresh summer strawberry pie, or your typical fall apple pie—though it does have quite a following in the Finger Lakes region of New York—but it is a classic, old-fashioned pie. Made with seedless red grapes, it offers a unique, sweet but tart flavor.
Helpful Tips
- Using a premade crust. A store bought refrigerated rolled crust can be used instead of making the crust from scratch, if preferred. Just make sure it’s large enough to fill up the pie plate. Whichever you use, there’s no need to prebake.
- Don’t skip the cornstarch or lemon juice. The cornstarch is necessary to thicken the filling, and the lemon juice provides the right balance of acid to the sugar, which is needed for the fruit pieces to set properly.
- Cool the filling. The hot filling may melt the butter in the crust, which results in improper baking, so make sure the filling is cool to the touch before adding it to the pie shell.
- Prevent the pie crust edges from burning. Toward the last 15 minutes or so of baking time, if you notice the crust over-browning, cover the edges with aluminum foil or a pie crust shield. This will help protect the crust while allowing the rest of the pie to bake evenly.
- Allow the finished baked pie to cool before slicing. I recommend at least 2 hours before slicing and serving. This allows the filling to set and yields cleaner slices.
Grape Pie
Ingredients
FOR THE PIE CRUST
- 1¼ cups all-purpose flour, spooned and leveled
- ½ tsp salt
- ½ tsp granulated sugar
- 2/3 cup cold unsalted butter, cut into small cubes
- 4-6 tbsp ice cold water
FOR THE FILLING
- 6 cups (3 lbs.) seedless red grapes, washed and dried
- ¾ cup granulated sugar
- 3 tbsp all-purpose flour
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- ¼ tsp ground nutmeg
- 1 tbsp fresh lemon juice
FOR THE STREUSEL TOPPING
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ tsp ground cinnamon
- ¼ cup unsalted butter, melted
- ¼ cup finely chopped pecans
FOR SERVING
- vanilla ice cream
Instructions
MAKE THE PIE CRUST:
- In a large bowl, combine the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice cold water, one tablespoon at a time, and mix until the dough just comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
MAKE THE FILLING:
- Add the grapes to a food processor and crush coarsely, pulsing a few times. (Do not puree the grapes.) You might need to work in batches.
- In a large pot, add the coarsely crushed grapes. Bring to a gentle bubble over medium heat and simmer for about 10 to 15 minutes, stirring occasionally, until the mixture is thickened.
- Once the mixture has thickened, remove it from the heat, and let it cool to the touch.
- After it’s cooled, add the granulated sugar, all-purpose flour, cornstarch, vanilla extract, ground nutmeg, and lemon juice.
MAKE THE STREUSEL TOPPING:
- In a medium bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Pour the melted butter over the dry ingredients and stir until crumbly. Stir in the chopped pecans until evenly distributed.
ASSEMBLE THE PIE:
- Take the chilled dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, trim any excess dough, and crimp the edges with your finger tips. Pour the grape filling into the prepared pie crust, then sprinkle the streusel topping evenly over the filling.
BAKE:
- Preheat your oven to 375°F.
- Place the pie on a baking sheet to capture any spills and place it in the preheated oven. Bake for 45-50 minutes, or until the streusel becomes golden brown color and the filling starts bubbling. (If the streusel or the edge of the pie dough starts to brown too quickly, cover the pie loosely with aluminum foil or a pie crust protector.)
- Allow the pie to cool for at least 2 hours before slicing and serving. Enjoy with a scoop of vanilla ice cream!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Grape Pie Step by Step
Combine ingredients for crust: In a large bowl, combine 1¼ cups flour, ½ tsp salt, and ½ tsp granulated sugar. Add 2/3 cup of chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add 4-6 tbsp ice, cold water, one tablespoon at a time, and mix until the dough just comes together.
Shape the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Process the grapes: Add 6 cups grapes to a food processor and crush coarsely, pulsing a few times. (Do not puree the grapes.) You might need to work in batches.
Simmer the grapes: In a large pot, add the coarsely crushed grapes. Bring to a gentle bubble over medium heat and simmer for about 10 to 15 minutes, stirring occasionally, until the mixture is thickened.
Once the mixture has thickened, remove it from the heat, and let it cool to the touch.
Add remaining filling ingredients: After it’s cooled, add ¾ cup granulated sugar, 3 tbsp all-purpose flour, 2 tbsp cornstarch, ½ tsp vanilla extract, ¼ tsp ground nutmeg, and 1 tbsp fresh lemon juice.
Make the streusel topping: In a medium bowl, mix ½ cup flour, ¼ cup sugar, ¼ cup brown sugar, and ¼ tsp ground cinnamon. Pour ¼ cup butter, melted, over the dry ingredients and stir until crumbly. Stir in ¼ cup finely chopped pecans until evenly distributed.
Prepare the pie: Take the chilled dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, trim any excess dough, and crimp the edges with your fingertips. Pour the grape filling into the prepared pie crust, then sprinkle the streusel topping evenly over the filling.
Preheat your oven to 375°F.
Bake the pie: Place the pie on a baking sheet to capture any spills and place it in the preheated oven. Bake for 45-50 minutes, or until the streusel becomes golden brown and the filling starts bubbling. (If the streusel or the edge of the pie dough starts to brown too quickly, cover the pie loosely with aluminum foil or a pie crust protector.)
Cool and serve: Allow the pie to cool for at least 2 hours before slicing and serving. Enjoy with a scoop of vanilla ice cream!
Serving Suggestions
Grape pie is best served at room temperature or slightly warm. I like to serve it with scoops of vanilla ice cream, which balances the grape flavors nicely, but you could also use strawberry ice cream or even rocky road if you wanted a different flavor.
Proper Storage
You can prepare the pie crust and streusel topping ahead of time, if needed. Store the pie dough wrapped in plastic wrap in the refrigerator for up to 2 days. The streusel topping can also be made in advance and stored in an airtight container at room temperature for up to 3 days.
Once cooled, cover the pie tightly with plastic wrap and aluminum foil. Make sure the covering is airtight to prevent the pie from drying out. Place the wrapped pie in the refrigerator for up to 4 days.
Freeze with the same wrapping instructions for up to 2 months. Thaw the frozen pie overnight in the refrigerator. Reheat the entire pie in the oven until warmed through, or you can reheat individual slices in the microwave oven.
Hi. It’s been too hot to use the oven. I am in the fingerlakes and want to make this pie. Do you think I could use Graham cracker pie crust ? cook the filling and put it in the pie? Thanks S
Hi Sue! Without testing it myself, I can’t say for sure. But since the filling is already precooked and cooled, it might be fine. Try it!
I loved this recipe ! I was a little short on my grapes so add the fried apples and raisins from the night before to make up the difference they were delicious when added.
Amy, I am looking for a recipe to reference or use for a peanut butter and jelly pie. Many grape pie recipes call for Concord grapes- yours does not, and does not require slipping out of skins, removing seeds, etc. Do you use run-of-the-mill red grapes you can purchase at the grocery store? I am picturing a baked peanut butter/cream cheese layer with a grape layer on top… kind of like an take on an old fashioned cream cheese pie with blueberry pie filling on top, only varying the ingredients for a PBJ pie. Thanks for any insight or comments re: the grapes.
Hi Heather – Yes, I’m using seedless red grapes for this pie. Unfortunately I can’t advise about the pie you’re looking to make without a lot of further recipe testing. But it sounds like it would be delicious. Good luck!
I make my grape pie with concord grapes and make a crumb topping from sugar, flour and peanut butter. It’s amazing! Unfortunately concord grapes are pretty much gone until next year.
This was surprisingly fantastic! I don’t know why grapes aren’t more popular to use in pie since it’s such an easy and cheap fruit to use. Loved this, will make again.