Grape Cream Pie Recipes

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CONCORD GRAPE PIE



Concord Grape Pie image

Instead of featuring typical fruits like cherries, blueberries, apples or peaches, this pie spotlights grapes. It's one of my favorite Concord grape recipes! Why not surprise your family with this delightfully different dessert tonight?-Linda Erickson, Harborcreek, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

4-1/2 cups Concord grapes (about 2 pounds)
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed

Steps:

  • Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. , In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. , Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 431 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 202mg sodium, Carbohydrate 77g carbohydrate (54g sugars, Fiber 2g fiber), Protein 3g protein.

CONCORD GRAPE PIE I



Concord Grape Pie I image

Good old fashioned pie...worth all the work.

Provided by Glenda

Categories     Desserts     Pies     Vintage Pie Recipes

Time 5h45m

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
5 cups Concord grapes
1 ¼ cups white sugar
¼ cup all-purpose flour
1 pinch salt
¾ teaspoon lemon juice
1 ½ tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
  • Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
  • In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
  • In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 64.6 g, Cholesterol 5.7 mg, Fat 17.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 269.7 mg, Sugar 40.5 g

GRAPE PIE



Grape Pie image

Grape pie is a surprisingly sweet and tart pie that is easy to make when using seedless grapes. It's a delicious alternative to cherry or apple pie.

Provided by Leah Maroney

Categories     Dessert     Pie

Time 1h20m

Number Of Ingredients 14

For the Filling:
8 cups concord grapes (seedless, if available; washed and shaken dry)
1 cup granulated sugar
1/4 cup cornstarch
2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 vanilla extract
1/4 teaspoon salt
For the Pie Crust:
2 1/2 cups flour
1/3 cup shortening (chilled)
1/3 cup butter (chilled)
1/2 teaspoon salt
1/4 cup cold water

Steps:

  • Gather the ingredients.
  • Combine the grapes with the sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt in a saucepan.
  • Cook for 15-20 minutes on medium heat. Use a potato masher to squash some of the grapes as they cook. Stir occasionally as it bubbles to prevent it from burning. Turn down the heat if it begins to scorch. You want to cook off a good part of the moisture from the grapes so the filling will not be runny.
  • Allow the filling to cool to room temperature. While the grapes are cooking and cooling, prepare the crust.
  • Gather the ingredients. Preheat the oven to 400 F.
  • Using a pastry blender, combine the flour, shortening, butter, and salt in a large bowl. Work the fat into the flour until you have pea-sized pieces of fat.
  • Add the water a few teaspoons at a time while mixing the dough just until the dough sticks together when pinched.
  • Combine the dough and form into 2 balls. Be careful not to overwork the dough.
  • On a well floured surface, roll one of the balls of dough into a 12-inch circle.
  • Lay the dough into the pie tin.
  • Roll out the other ball of dough into a 12-inch circle. Cut out a design on the top of the dough. You can use a straw to make a grape design, if desired.
  • Pour the cooled filling into the pie crust. Place the second crust on the top. Crimp the edges using a fork or tuck the dough under and crimp with your fingers. Dust the top of the pie with granulated sugar.
  • Place the pie on the lowest baking rack of the preheated oven and bake for 45 minutes. Check the pie after the first 30 minutes. If the crust begins to darken too much, turn the heat down to 350 F.
  • Allow the pie to cool to room temperature before slicing and serving.

Nutrition Facts : Calories 528 kcal, Carbohydrate 90 g, Cholesterol 25 mg, Fiber 10 g, Protein 6 g, SaturatedFat 8 g, Sodium 263 mg, Sugar 25 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g

CREAMY GRAPE SALAD



Creamy Grape Salad image

Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. -Marge Elling, Jenison, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 24 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans

Steps:

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

GRAPE CREAM PIE



Grape Cream Pie image

A tasty and different fruit pie. I made it with Splenda. The sugar measurements I list were those I used for granulated Splenda, and although the two are supposed to work on a one-for-one conversion, I find that this is not always the case. This recipe filled up a 9.5 pie crust. I recommend using smaller, tarter grapes, as this pie is rather sweet. You may want to play with the amount of sugar if you want a tarter pie. Also, I used the larger and softer grapes for the blended mixture and kept the small, firm ones whole.

Provided by Cookin Cop

Categories     Dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 11

pastry for double crust 10 inch pie
1/4 cup cold water
2/3 cup granulated sugar
1 tablespoon lemon juice
1/4 cup tapioca
1 tablespoon cornstarch
2 1/2 lbs green seedless grapes
1 cup sour cream
4 teaspoons sugar
1 teaspoon vanilla extract
1 egg white (optional)

Steps:

  • Line a glass pie plate with the bottom crust.
  • Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
  • Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch).
  • Once mixture begins to take on a light carmelized color (approximately 5-10 minutes), remove from heat and allow to cool for about 5 minutes.
  • Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
  • Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
  • Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first).
  • Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.

GRAPE PIE



Grape Pie image

A deliciously different fruit pie. I like to use a combination of red and green grapes. Pie could be topped with a lattice crust instead of the leaf cut-outs.

Provided by Ms B.

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

5 cups large red seedless grapes or 5 cups green grapes, halved
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1 tablespoon grape juice
1 double crust, for 9 inch pie
1 large egg white
1 tablespoon water
coarse sugar

Steps:

  • Preheat oven to 400°F.
  • For filling, stir together grapes, brown sugar, flour, and grape juice; set aside.
  • Line 9-inch pie plate with crust and crimp edges.
  • Transfer filling into unbaked crust.
  • Cover edge with foil; bake 25 minutes.
  • Remove foil; bake 25-30 minutes more, or until filling is bubbly.
  • Meanwhile, use a leaf cookie cutter to cut four leaves from the remaining pastry.
  • Combine egg white and water.
  • Brush leaf cut-outs with egg white mixture.
  • Sprinkle with coarse sugar.
  • Place cut-out on a cookie sheet and bake 7-8 minutes or until golden brown.
  • Arrange leaf cut-outs on pie.

Nutrition Facts : Calories 305, Fat 11.3, SaturatedFat 2.9, Sodium 279.9, Carbohydrate 48.8, Fiber 1, Sugar 24.6, Protein 4

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