What’d You Do Last Weekend?
Fall into fall with cozy mousse.
Grape Rhubarb Pie
We have giant grapevines in the backyard that stretch across nearly the entire fence, and with that comes gallons and gallons of perfectly sweet Concord grapes. I had never even heard of grape pie when Todd had suggested trying one last year – his mother had made one while she was visiting once, and given the abundance and proximity of such great fruit, I decided to give it a try.
Turned out there was a little more work involved in prepping the grapes, so I was happy when I realized I’d made enough for 4 pies. I stuck extra in the freezer last fall and this spring when I got a nice rhubarb harvest, decided the two might go together well. In any case, I needed to make room in the freezer, so out the grapes came.
The original grape pie recipe came from Rose Levy Berenbaum’s Pie and Pastry Bible, but I’ve modified it with the addition of rhubarb. It makes a thick, bubbly, and very grapey filling, and the rhubarb spikes it with just enough tartness to temper the sweet. This is a good change from strawberry rhubarb pie, if you’re looking for a variation.
Grape Rhubarb Pie
4 c Concord Grapes
3/4 + 2 T sugar
2 1/2 T cornstarch
1 1/2 T lemon juice
1 T unsalted butter, softened
2 large stalks of rhubarb, chopped
- Preheat the oven to 425 at least 20 minutes before baking.
- Rinse the grapes well. Stem and remove the skins by pressing them between your thumb and forefinger and reserve the skins.
- Put the skinned grapes into a medium saucepan. Squeeze the grape skins so that the juice runs into the saucepan as well. Reserve the skins.
- Bring to a boil and simmer, covered for 5 minutes. Cool completely.
- Press the boiled mixture through a sieve to remove the pits.
- Add the grape peels and all of the remaining ingredients.
Note: The pulp is 1 1/3c, but the pulp with skins should be around 2c + 2T.
Note: I chose to freeze my grapes last fall after adding the skins but before adding anything else. They were pre-measured for 2 pies and I made a note on the plastic bag to add the last few ingredients before baking. It was a real time-saver. - Transfer the filling to a pie shell and top with a crust or lattice.
- Brush with egg wash and bake for 40 – 50 minutes or until the filling is thick and bubbling. You may have to cover the crust midway through to prevent burning.
