Page 59 - United States of Pie

Concord Grape Pie

Those who have never tried a Concord grape pie are in for a treat.
For the diner who doesn’t really enjoy grape-flavored foods, that’s
quite all right: the flavor of this pie is so entirely unique, it won’t make
a difference. The nearest pie I can equate it with is blackberry,
without the seeds. Deep, almost opaque, chewy and tart from the

skins, with only the subtle taste of grapes, this is a berry pie like no
other. Yes, making the pulp is labor-intensive and a bit time-
consuming, so I suggest making at least double the filling you need
and freezing the extra. With the relatively short grape season from
late summer to early fall, when you are savoring this stellar purple
concoction in the dead of winter, you will be happy you did!
Serve this pie with a roll of paper towels nearby, and don’t forget to

remove your tablecloth first—this filling stains!

1 recipe Standard Pie Dough

2½ cups prepared Concord grape pulp
¾ cup sugar
Pinch of kosher salt
Juice of ½ medium lemon
2½ tablespoons cornstarch

Optional

1 tablespoon heavy cream
1 tablespoon turbinado or sanding sugar

Preheat the oven to 400°F.
In a medium-size bowl, combine the pulp, sugar, salt, lemon juice,
and cornstarch, and mix well. Set aside.