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!

Best Grape Pie Recipe

I love fruit pies, whether it’s peach pie or strawberry pie or apple pie. But there’s one fruit pie that’s a bit underrated, in my opinion, and that’s grape pie.

Grape pie is not nearly as popular as the above-mentioned pies – 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.

For this recipe, we’re starting with a homemade pie crust but don’t worry – it’s super simple to prepare! And then the sweet and sticky grape filling is topped with a crunchy pecan streusel. Serve with a scoop of ice cream for an unforgettable dessert.

Why You’ll Love This Recipe for Grape Pie

• Sweet yet tart flavor. The grape filling is sweet but still has slightly tart undertones that it keeps it from being overly sweet.
• Streusel topping. This pie offers the best of both worlds, with a homemade pie crust AND a crunchy streusel topping.
• Stores well. Grape pie will last for several days in the fridge and freezes well too.

Ingredients Needed

This recipe for grape pie is made with fresh grapes and pantry staples.
(Scroll below to the printable recipe card for details and measurements.)

• All-purpose flour – The base of the pie crust. Be sure to spoon and level for accurate measuring.
• Salt – To balance out the sweetness.
• Granulated sugar – Used in the crust, the filling, and the streusel topping.
• Unsalted butter – It’s very important that the butter stays COLD.
• Water – Again, you want to use ice COLD water.
• Red grapes – Seedless red grapes are our star ingredient.
• Cornstarch – Thickens the filling.
• Vanilla extract – For added flavor.
• Nutmeg & cinnamon – Adds slightly warm undertones.
• Lemon juice – To set properly, fruit pies need the right balance of acid and sugar. 
• Brown sugar – For the streusel topping.
• Chopped pecans – Adds texture to the topping and a slightly nutty flavor.

How To Make Grape Pie

Even though we’re making this grape pie completely from scratch, it’s a simple process. Just be sure to account for plenty of time for the crust and filling to cool.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)

1. Make the pie crust. Combine the flour, salt, and sugar. Add the chilled butter and cut it into the flour until coarse crumbs are formed. Gradually add ice water until the dough comes together. Shape the pie crust dough into a disk, wrap it in plastic, and refrigerate for at least an hour.
2. Make the grape filling. Pulse the grapes in a food processor to crush coarsely. Do not puree. Add to a saucepan and bring to a gentle bubble over medium heat. Simmer for 10-15 minutes, until thickened. Remove from the heat and let cool for 30 minutes.
3. Add the other ingredients. Once the grape mixture has cooled, add the remaining filling ingredients.
4. Make the streusel topping. Combine the flour, sugars, and cinnamon. Stir in the melted butter until crumbly then add the pecans.
5. Assemble the pie. Roll the chilled dough on a floured surface then place in a pie dish. Trim any excess dough and crimp the edges. Pour the grape filling into the pie crust then sprinkle the streusel topping over it.
6. Bake. Place the pie dish on a baking sheet. Bake at 375F for 45-50 minutes. Cool for at least 2 hours before slicing and serving.

Tips For Success

After making this grape pie recipe a few times, I’ve decided on a few helpful tips to keep in mind.

• Once the filling is prepared, make sure to cool completely before filling it over the pie crust. The hot filling may melt the butter in the crust, which results in improper baking.
• 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.
• Allow the finished baked pie to cool. I recommend at least 2 hours before slicing and serving. This allows the filling to set and yields cleaner slices.
• Blind baking the crust before adding the filling is not necessary. Simply prepare the crust, add the filling, and then top with the streusel topping before baking.
• Prevent the pie crust edges from burning. I recommend covering them 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.

Video: Grape Pie

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!

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

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

Cook ModePrevent your screen from going dark

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, about 30 minutes.
• 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

Once the filling is prepared, make sure to cool completely before filling it over the pie crust. The hot filling may melt the butter in the crust, which results in improper baking.

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 filling, and then top with the streusel topping before baking.

Prevent the pie crust edges from burning. I recommend covering them 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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