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Concord Grape & Apple Pie


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  • for the filling
  • 3-4 cups concord grapes
  • 3 cups peeled and sliced apples (about 3 medium-sized ones)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • pinch of nutmeg (optional)
  • for the crust
  • 1 1/2 sticks cold unsalted butter, cubed
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2-3 tablespoons cold water



Step 1

Make the crust: Combine the flour and salt. Using a pastry blender, your fingers or a food processor, cut the butter into the flour. If using the food processor, pulse several few times until the pieces of butter are no larger than a pea. The mixture should resemble coarse crumbs. Add water one tablespoon at a time and stop when the dough is malleable enough to form a ball. (If using food processor, slowly add water one tablespoon at a time to the mixture while pulsing it just until a ball is formed). Break into two balls. Cover them with plastic wrap and chill at least 30 minutes. (Crust can be made several hours beforehand.)

In a large bowl, combine the grapes and sliced apples with the sugar, lemon juice and optional nutmeg. Roll one pastry ball out and transfer to the bottom of a 9-inch pie pan. Fill with the fruit. Roll out top crust and, if desired, cut out (apple and grape-shaped!) designs. Crimp edges. (Optional: Brush top of pie with egg wash, milk or cream and/or sprinkle it with sugar. Bake at 375 degrees for about 40 minutes, or until lightly browned on top.


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