Submitted by Paula Thoele

Grape Pie


  • 5 1/3 cups Concord grapes
  • 2 9 inch crusts top and bottom
  • 1 1/3 cups sugar
  • 4 Tbsp. flour
  • 1 1/3 tsp. lemon juice
  • Dash of salt


  • Remove skins from grapes and save. Put pulp in pan with no water on low heat. Cook slowly until rolling boil. While hot, rub through strainer to remove seeds. Add skins and remaining ingredients to pulp. Pour into pie crust. Add top crust. Slit top crust. Bake 35-45 minutes at 425 degrees until top crust is golden brown and juice begins to bubble through crust.