Alton Brown Grape Pie Recipe
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!
Servings: 8
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.