Comments on: Concord Grape Apple Pie

By: Authentic Designer Boots

Authentic Designer Boots — Wed, 09 Dec 2009 13:33:25 +0000

I follow on twitter! Superlo_ltl

By: erin

erin — Mon, 10 Nov 2008 00:04:42 +0000

I just made a version of Concord Grape Pie last week and the recipe I used has you squeeze the grapes out of their skins (easy to do) and then you boil the insides. You then strain the insides through a mesh strainer, mix the skins back in, sugar, etc and then bake the filling like that. Worked like a charm for me.

By: Joseph

Joseph — Thu, 06 Nov 2008 16:23:50 +0000

This is certainly a nice twist on the same apple pies I usually bake during the fall. It is nice to see you holding back on the sugar so you can actually taste the fruit flavors.

By: helen

helen — Thu, 06 Nov 2008 02:08:06 +0000

the vendor at grand army near the eastern parkway side sells seedless concords (by the pound)!

By: Lisa

Lisa — Mon, 03 Nov 2008 01:39:33 +0000

A very inspired post. Just brilliant to add apples! I’ve made concord grape pie a few times (sans seeds) and it’s my favorite pie, no doubt about that. Apples are in my next one.

By: Hannah Mae

Hannah Mae — Mon, 03 Nov 2008 00:36:20 +0000

I dunno if this would work for grapes too, but I’ve seen a pie recipe that recommended using a clean wire bobby pin to pit cherries – stick the loop end of the pin into the stem end of the cherry, scoop, pull, voila. (And if that ain’t fussy enough, then you’re supposed to stuff each individual cherry with a currant. Apparently it’s the best pie ever – I think it was Rose Levy Beranbaum, so it probably really is – but I don’t think I’ve ever had that much spare time in my life. Maybe if you had a bunch of friends over and did it quilting-bee style.)

By: Sarah

Sarah — Thu, 30 Oct 2008 16:30:28 +0000

I love the flavor of concord grapes. They actually taste like grapes (unlike the mass supermarket variety). But I bet those seeds would be a little annoying in pie form.

By: anna

anna — Thu, 30 Oct 2008 13:28:54 +0000

I would recommend finding a comparable-tasting seedless grape from your greenmarket vendor. Not sure where you shop, but there’s one vendor at the Union Square market (on the northeast side Saturdays) who has at least two varieties of seedless purple grapes each week. The variety called Mars is most like Concord to my taste. (They also have a green seedless variety called Lakemont that are to die for.)

Grape season here is so short! It’s a bit heartbreaking – I love them too.

By: Greengrassbluesky

Greengrassbluesky — Thu, 30 Oct 2008 12:20:23 +0000

This is absolutely beautiful. As a lover of grape gum, I would like to have a piece of this for breakfast.