Grape Pie

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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!

Step-by-step photos can be seen below the recipe card.

Prep Time45

Cook Time50

Total Time1 35

Course: Dessert

Cuisine: American

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

Servings: slices

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

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