Most folks have never had grape pie—and they’re always surprised by how well it works once they try it!
And Alton Brown is the way I do it guys…and you’ll see why!
Start with seedless Concords if you can find them, or plan for extra time to seed and skin each grape.
I simmer the pulp separately from the skins, then add them back together once thickened—it keeps the texture more even.
The filling thickens up beautifully once it cools, and that’s why I always bake it earlier in the day or even the night before.
A dash of lemon juice keeps the sugar in check and really helps the grape mixture stay balanced.
Watch your top crust—brush it with just a bit of egg wash to help it turn golden without overbaking!
How to Make Alton Brown’s Grape Pie
Ingredients
- 2 lbs Concord Grapes
- 1 1/4 cups Sugar
- 3 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 2 tbsp Butter
- 1/2 tsp Salt
- 1 Pie Crust (top and bottom)
- 1 Egg (beaten, for egg wash)
Step-by-Step Instructions
Step 1:
Preheat the oven to 400°F.
Step 2:
Slip the grapes out of their skins and put the skins in a separate bowl.
Step 3:
Cook the grape pulp in a saucepan over medium heat, stirring often, until they break down and release their seeds—about 10 minutes.
Step 4:
Push the cooked pulp through a sieve to get rid of the seeds. Mix the seedless pulp back in with the reserved skins.
Step 5:
Add the sugar, cornstarch, lemon juice, butter, and salt. Stir to combine and let the mixture cool for 10-15 minutes.
Step 6:
Roll out your pie crust and line a pie pan, then pour in the grape mixture. Top with the second crust, seal the edges, and cut a few slits in the top.
Step 7:
Brush the top crust with egg and sprinkle on a little sugar. Bake for 35-40 minutes, until the pie is golden and bubbly.
Step 8:
Let the pie cool all the way before slicing. That way, the filling thickens up and slices come out neat.
Tips and Tricks for Making This Recipe
Use Concord Grapes
I’m always reaching for Concord grapes—they just have the most flavor here. If you can’t get them, other slip-skin grapes will still work pretty well.
Removing Seeds Without a Food Mill
No food mill? That’s fine. A fine-mesh sieve works, but you’ll want to press the pulp through really well to get every bit.
Thickening the Filling
If you want a firmer filling, let the grape mixture chill longer in the fridge before adding it to the crust. It sets up better that way.
Make-Ahead Pie Dough
Pie crust is easy to make ahead. Roll it out, wrap it up, and stash it in the fridge for a couple days—makes bake day much less stressful.
Serving Suggestions
This pie is fantastic with whipped cream or a scoop of vanilla ice cream, especially if you serve it a little warm. Highly recommend.
What to Serve with Alton Brown Grape Pie
Mashed Potatoes
If you want something classic, creamy mashed potatoes go surprisingly well next to a slice of grape pie.
The smooth, mild potatoes balance out the rich, sweet pie. There’s something about that old-school comfort that just works.
Try stirring in roasted garlic or a spoonful of sour cream for a tangy twist that plays off the grapes.
Roasted Brussels Sprouts
Roasted Brussels sprouts bring a nutty crunch that contrasts the soft pie and flaky crust.
Roast them with olive oil and lemon for a bit of brightness that sets off the caramelized grape flavor.
I like adding some shaved parmesan on top for a salty finish that keeps things interesting.
Ricotta Toasts with Fresh Herbs
This one’s a little unexpected, but ricotta toasts with chives and black pepper are a great side.
The creamy ricotta cuts the pie’s sweetness, and the herbs add a fresh lift to the plate.
It’s a bright, light bite that lets the pie stay in the spotlight.
Simple Marinated Feta Salad
Toss cubes of feta with cucumbers, tomatoes, and oregano for a cool salad that stands out next to warm grape pie.
The briny, crisp flavors keep your palate refreshed and stop things from getting too heavy.
Add a splash of red wine vinegar if you want even more contrast with the sweet grapes.
Spiced Sweet Potato Wedges
For something cozy and a bit different, try baking sweet potato wedges with cinnamon and smoked paprika.
They bring sweet and savory flavors that won’t fight with the pie, plus they look great on the table.
Dip them in Greek yogurt with lemon for a little extra zing with your pie.
Variations and Substitutions
Different Grape Types
You don’t have to stick with Concord grapes—any seedless black or red grapes will get you close on flavor and texture.
If you want a less sweet pie, try green grapes, but you’ll probably need to bump up the sugar a bit.
I’ve mixed grape varieties in one pie before, and honestly, it adds some nice depth.
Pie Crust Options
If homemade dough isn’t your thing, store-bought crust is totally fine as a shortcut. No shame in that.
I’ve swapped some of the butter in the crust for coconut oil or used gluten-free crust without any issues.
Sweeteners and Thickeners
Brown sugar or honey can replace white sugar and give the filling a different, but very tasty, flavor.
Cornstarch is my usual thickener, but tapioca starch works if that’s what you have on hand.
How to Store Leftover Alton Brown Grape Pie
Room Temperature Storage
If your grape pie doesn’t have dairy in the filling or toppings, you can keep it loosely covered with foil or plastic wrap on the counter for up to two days.
I usually just drape a clean towel or a big bowl over it to keep out dust and bugs.
This keeps the crust from getting soggy in the fridge, which is definitely a plus.
Refrigerating for Longer Freshness
If your pie has dairy, or you want to store it longer, pop it in the fridge.
Cover it tightly with foil or wrap so the pie doesn’t pick up fridge odors.
Slices keep best in an airtight container instead of just wrapping the pie pan, in my experience.
Freezing Leftover Pie
When I want to save pie for a while, I freeze individual slices—wrap them in plastic, then foil.
Frozen slices hold up for about two months if you seal them well. I always jot the date on the wrap so I don’t forget.
Let slices thaw in the fridge for a day before eating for the best texture.
Common Mistakes to Avoid
Too Much Liquid in the Filling
Adding extra liquid to the grapes or filling can make your crust soggy and ruin the texture.
The grapes have plenty of juice, so don’t add water or extra sugar before baking.
Keep the filling thick and let the fruit flavor stand out on its own.
Overworking the Pie Dough
If you mix or knead the dough too much, the crust gets tough instead of flaky.
I just bring the dough together until it forms a shaggy mass, then stop. Less is more here.
Chill the dough well so it rolls out easily without extra mixing.
Skipping the Chill Time
If you skip chilling the dough after mixing or rolling, everything turns sticky and tough to handle.
I always leave the dough in the fridge long enough so it keeps its shape in the oven and bakes up crisp.
Honestly, the patience pays off—you get a pie crust sturdy enough for that juicy grape filling, and it slices so much better.
Alton Brown Grape Pie Recipe
Ingredients
- 2 lbs Concord Grapes
- 1 1/4 cups Sugar
- 3 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 2 tbsp Butter
- 1/2 tsp Salt
- 1 Pie Crust top and bottom
- 1 Egg beaten, for egg wash
Instructions
- Preheat the oven to 400°F.
- Slip the grapes out of their skins and put the skins in a separate bowl.
- Cook the grape pulp in a saucepan over medium heat, stirring often, until they break down and release their seeds—about 10 minutes.
- Push the cooked pulp through a sieve to get rid of the seeds. Mix the seedless pulp back in with the reserved skins.
- Add the sugar, cornstarch, lemon juice, butter, and salt. Stir to combine and let the mixture cool for 10-15 minutes.
- Roll out your pie crust and line a pie pan, then pour in the grape mixture. Top with the second crust, seal the edges, and cut a few slits in the top.
- Brush the top crust with egg and sprinkle on a little sugar. Bake for 35-40 minutes, until the pie is golden and bubbly.
- Let the pie cool all the way before slicing. That way, the filling thickens up and slices come out neat.