Concord Grape Pie and Grape Bread....a Labor of Love

One of the things I look forward to most in anticipation of Fall is all the great baking I can do.

One of my most favorite thing to make is grape pie from Concord grapes grown in the Finger Lakes.

I just need to drive about 45 minutes to get to Naples, NY where the grapes are homegrown in abundance. I like to stop at roadside stands to buy them or go to Joseph's Farm Market just on the edge of town.

The drive down there is beautiful, especially in the Fall and the scenery all the way never gets old.

Making grape pie is a labor of love. Harvesting the grapes is not part of it but I did have a summer job once where I had to tie all the long vines up before the fruit appeared so they could hold the weight of the grape clusters.

We will start with these...

I call it a labor of love because of how you have to prepare the grapes. It is not hard, just time consuming.

You have to squeeze the grape out of it's skin......on all of them!

Cook them down and then smash the seeds out of the pulp....

Here's the recipe so you can get started. It is from Applehood and Motherpie, a local Junior League cookbook.

Finger Lakes Grape Pie with Two
Crusts or Streusel Topping





Two pie crusts for the two crust version. One pie crust for the Streusel version. I use Pillsbury All Ready Pie Crusts. I think they are as good as homemade.



For the Filling:

3 cups Concord grapes                                            

1 cup sugar

3 tablespoons flour

1 tablespoon lemon juice

1 tablespoon butter, melted

Wash, drain and stem grapes. Remove and reserve skins. Simmer pulp for 5 minutes.

While hot, press pulp through sieve to remove seeds, or use a pestle and strainer.

Combine strained pulp with skins.

Combine sugar and flour and add to grapes. Blend in lemon juice and butter.

Pour into crust. If using Pillsbury pie crust, you will have a second crust for the top or you can use the streusel topping below.

For the Streusel topping:

This recipe is from Thru the Grapevine, another Fingers Lakes region cookbook.

1/2 cup quick cooking oats                                       Mix oats, sugar and flour; cut in butter.

1/2 cup brown sugar                                                  Place on top of pie.

1/4 cup flour

4 tablespoons butter

Bake the pie at 425 for 10 minutes and then 350 for 30 minutes, or until the top is nicely browned.

I had a bunch of grapes left over so I decided to try Grape Bread. I had just enough to make the filling and it was similar to preparing the grapes for the pie. Bonus! It makes two loaves!

Just look at this gorgeous purple dough!

 Not as pretty when they are baked....

But oh so delicious!!

Here is the recipe I used. I got it online from the Farmer's Almanac Staff.

Concord Grape Bread

1 cup Concord grapes

2 1/3 cups sugar

1 tablespoon cornstarch

1/2 teaspoon lemon juice

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

Remove grapes from stems and wash. Slip skins from grapes and set aside. Bring pulp to a boil. Reduce heat and simmer for 5 minutes. 

Press through sieve to remove seeds. Add skins to pulp and place in blender for a few seconds.

Bring grapes to a boil and simmer 20 minutes.

Mix together 1/3 cup sugar and cornstarch until well blended. Add this mixture and the lemon juice to the grape pulp and bring to a boil again. Cook for 5 minutes until thick. Allow to cool.

Add eggs, oil, 2 cups sugar, and vanilla. 

Sift together the dry ingredients and add them to the grape mixture. Stir until moistened. 

Pour into two greased and floured 9 x 5 bread pans. 

Bake at 350 for one hour (mine was done in about 56 minutes).

Enjoy!!

AnnMarie xoxo

I am linking up with these blog parties this week:

Wonderful Wednesday
Talk of the Town
Full Plate Thursday
Best of the Weekend
Anything Goes Pink Saturday
Happiness is Homemade
Dishing It & Digging It