Grape Pie

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. Serve with a scoop of vanilla ice cream for an unforgettable dessert!

Grape pie is so underrated in my opinion and not nearly as popular as peach pie or strawberry pie or 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

• 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 in 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

5 from 2 Ratings

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 served with a scoop of vanilla ice cream!

Print Recipe Rate Recipe Pin Recipe

Prep Time 45 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings: 8 slices

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Ingredients

FOR THE PIE CRUST

• 1 & 1/4 cups all-purpose flour , spooned and leveled
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2/3 cup cold unsalted butter , cut into small cubes
• 4-6 tablespoons ice cold water

FOR THE FILLING

• 6 cups (3 pounds) seedless red grapes , washed and dried
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice

FOR THE STREUSEL TOPPING

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter , melted
• 1/4 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° degrees Fahrenheit.
• 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

Notes

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.

Blind baking the crust before adding the filling is not necessary. Simply prepare the crust, add the cooled filling, and then top with the streusel topping before baking.

Prevent the pie crust edges from burning. I recommend covering with aluminum foil or a pie crust shield halfway through the baking time or the last 10 minutes of baking. This will help protect the edges while allowing the rest of the pie to bake evenly.

Storage. Information for prepping ahead and proper storage is included in the article.

Nutrition

Calories: 531kcal | Carbohydrates: 78g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 153mg | Potassium: 281mg | Fiber: 2g | Sugar: 50g | Vitamin A: 727IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

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.

Other Notes

Course: Dessert

Cuisine: American

Keyword: grape pie, grape pie recipe, recipe for grape pie

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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 balance the grape flavors nicely.

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.
• Fridge. 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.
• Freezer. 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.

More Pie Recipes To Try

• Easy Chocolate Pie
• Key Lime Pie
• Strawberry Rhubarb Pie
• Banoffee Pie
• Lemon Curd Pie

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!