Apple pie. Peach pie. Strawberry rhubarb pie. Yes, they’re delicious, but also quite common. I’m not the biggest fan of pie, or of fruity desserts in general, but this grape pie is special and delicious enough to make me a convert! Toronto is close to the Niagara region of Ontario where it’s warm enough to grow fruits that can’t deal with the weather of the rest of Canada. Hence, Niagara grows amazing fruits, including the most luscious peaches, cherries, and yes, grapes. Especially the purple Concord grapes, that taste like purple (you know, like purple lollipops, purple popsicles, and how purple markers smell). Once out of the oven, the originally indigo grapes transform into a plummy purple colour and look frosted with the sugar.
I’ve seen other recipes where you have to slip the grapes out of the skins and then prepare each mixture separately. Too much hassle for me. Not only is the assembly of this pie easy, the crust is really simple too. This pie uses seedless Concord grapes (and they must be seedless), but you leave them whole. People often think it’s a blueberry pie instead of grape!
- ¾ cup butter or margarine, softened
- ⅓ cup icing sugar
- 1⅔ cups flour
- 4 cups seedless Concord grapes (washed and stems removed)
- ½ cup sugar
- ¼ cup flour
- 1 Tbsp lemon juice
- ¼ tsp salt
- Preheat oven to 350 F. Grease a deep 9-inch pie pan.
- Blend together all pastry ingredients and press the mixture into the pie pan. Prick the crust all over with a fork. This helps steam escape and prevents the crust from rising and becoming too fluffy.
- Bake for 15-20 minutes (this helps get the crust precooked, preventing it from becoming soggy later). Set aside. Set oven to 375 F.
- While the crust is baking, gently toss together the whole seedless Concord grapes, sugar, flour, lemon juice, and salt.
- Pour the fruit mixture into the crust; try to spread it around equally.
- Bake for 50 minutes. You might need to cover the pie with aluminum foil to prevent the crust from becoming too brown.
- Cool, then serve!