I’ve been having pie on the brain lately. Peach pie. Strawberry pie. Apple pie. And especially, grape pie. There’s something about the impending approach of fall that drives me into pie mode like no other season does.
It’s been two years since I made a Concord grape pie. It was a daunting task to remove seeds from four pounds of concord grapes to fill two pies. This year, I discovered Thomcord grapes — a hybrid of Concord and Thompson grapes. Initially, I was skeptical about the rich Concord taste being diluted in this unknown hybrid. But upon tasting the grapes, I noticed it was a bit sweeter, the skin wasn’t a tough as Concord grapes and more importantly, no seeds!
This recipe is slightly modified from the original and uses less sugar. While the color is slightly less intense than using full-on Concord grapes, the end result is just as pretty and sure to impress. Don’t forget to add a scoop of vanilla ice cream!
Thomcord grapes are currently available at Specialty Produce or your finer grocery store and are equally perfect eaten “as is.”
Thomcord Grape Pie
About 2 lbs seedless Thomcord grapes
1/4 cup white sugar
1/4 cup flour
2 tablespoons corn starch
1 tablespoon lemon juice
1 pie shell
Preheat oven to 375 degrees F.
Remove grapes from stem and rinse under water.
In a large pan, heat the grapes over medium heat. Using a spatula, gently press down on grapes until the skin separates from the pulp and the juices start to release. Continue to heat 15-20 minutes or until most of the skin has been separated and the pulp is slightly pureed.
Remove from heat and cool for 10 minutes.
Add sugar, flour, corn starch and lemon juice to cooled filling and mix until combined.
Pour the filling into a prepared pie shell, cover with lattice top or decorative pieces of dough and bake for 45-50 minutes.
Chill in refrigerator for 4 hours and serve with vanilla ice cream.