Page 364 - Pie Squared

CONCORD GRAPE SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 12

Concord grapes have been a part of the New England landscape
since Colonial days, so much so that ancient vines grow willy-nilly
behind many of the homes in the region. It’s a wine grape that ripens
in autumn. The Concord’s skin is thicker than table grapes and the

pulp houses three significant seeds. The season is short, influenced
by rain, heat, and fewer hours of daylight, so grab the grapes when
you see them because this is one unforgettable pie. A Concord pie
explodes with the foxy grape-y-ness of these fall harbingers,

bubbling below the top crust. Making it is time consuming, messy,
fussy, and all around annoying until you taste it and, eventually, like
so much of life, the pain is forgotten. A food mill is a must.
Admittedly, it’s an odd recipe that seems like it shouldn’t work, but it

does: It’s as old as those vines and just as reliable.

Make Ahead: Up to 2 hours ahead, separate the grape skins and
pulp, cook the pulp, and remove the seeds.

ALL-BUTTER CRUST
2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

2 quarts (3½ pounds, 1.5 kg) Concord grapes, stemmed