Q: Can I use green grapes or red table grapes instead?

A: No, Concord grapes are essential for the signature flavour and texture of this pie.

Q: Do I really have to separate the grape skins and pulp?

A: Yes—this step intensifies color and prevents bitterness. The skins give the pie its bold, iconic hue.

Q: Can I make grape pie in advance?

A: Absolutely! It holds up well for 2–3 days covered at room temperature or refrigerated.

Q: Can I freeze grape pie?

A: Yes. Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature.

Q: Why is my filling runny?

A: The pie may not have cooled long enough or had too little cornstarch. Make sure to measure and cool fully.

Pastel de uva Concord con corteza de celosía mantecosa

Concord Grape Pie with Buttery Lattice Crust

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

45 minutes

Cook Time

50 minutes

Calories

380

Grape pie is one of those nearly forgotten gems of American home baking, especially in regions where Concord grapes are harvested in abundance during late summer and early fall.

This pie bursts with bold, deep flavour—like your favourite grape jelly grew up and got fancy. The skins and pulp are prepared separately to balance texture and flavour, then brought together with sugar, lemon, and just enough cornstarch to set perfectly once baked. The result is a rich, vibrant filling nestled inside a buttery, flaky crust.

Concord Grape Pie isn't just about dessert—it's about preserving a piece of agricultural and culinary heritage. The first bite hits with a jammy intensity that mellows into a sophisticated sweetness, all hugged by golden, crisp pastry.

Whether you make a classic lattice or opt for a simple top crust, this pie is sure to earn oohs and ahhs from anyone lucky enough to try it. It's a labor of love—but one that's absolutely worth every stir, roll, and slice.

Image of Concord Grape Pie with Buttery Lattice Crust

Ingredients

For the Filling:

5 cups Concord grapes (about 2 lbs), washed and stems removed
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter, diced

For the Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water

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Directions

Preheat oven to 400°F (200°C).
To prepare the crust, mix flour, salt, and sugar in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough just comes together. Divide in two, shape into discs, wrap in plastic, and chill for at least 30 minutes.
Meanwhile, separate the grape skins from the pulp by squeezing the grapes into a saucepan (reserve skins in a separate bowl).
Bring grape pulp to a boil, then reduce heat and simmer 5–7 minutes until soft. Press through a sieve to remove seeds.
Combine strained pulp, reserved skins, sugar, cornstarch, and lemon juice in a bowl. Mix well.
Roll out one dough disc and fit into a 9-inch pie plate. Pour in grape filling and dot with butter.
Roll out second disc and cut into strips for a lattice top or cover with full crust and slit vents. Seal edges and crimp.
Bake for 45–50 minutes, or until crust is golden and filling is bubbly. Let cool completely before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 11 grams; 55%
Cholesterol: 45 milligrams; 15%
Sodium: 160 milligrams; 7%
Carbs: 52 grams; 19%
Protein: 4 grams
Sugar: 28 grams
Fiber: 2 grams; 7%

10 consejos para hacer pastel de uvas

Utilice uvas Concord por su sabor característico; no las sustituya por uvas de mesa.
Separar la piel y la pulpa conserva el sabor y evita el amargor.
Cocine la pulpa a fuego lento hasta que esté suave, luego cuele bien para quitar todas las semillas.
No te saltes el jugo de limón: equilibra el dulzor natural.
Enfríe la masa de pastel para mantenerla tierna y escamosa.
Una corteza enrejada ayuda a ventilar el vapor y se ve hermosa.
Hornee en una bandeja para hornear para recoger los jugos burbujeantes.
Deje que el pastel se enfríe por completo antes de cortarlo para permitir que se asiente el relleno.
Agregue una pizca de canela o nuez moscada para darle un toque cálido.
Sirva con crema batida, helado de vainilla o crème fraîche.

Sírvelo con sugerencias

Una bola de helado de vainilla o nuez con mantequilla
Crema batida ligeramente endulzada
Té negro caliente o una copa de vino de postre.
Cobertura crumble de almendras tostadas
Una rebanada de queso cheddar fuerte (maridaje tradicional de Nueva York)

Preguntas frecuentes

P: ¿Puedo utilizar uvas verdes o uvas de mesa rojas en su lugar?
R: No, las uvas Concord son esenciales para el sabor y la textura característicos de este pastel.

P: ¿Realmente tengo que separar los hollejos y la pulpa de la uva?
R: Sí, este paso intensifica el color y previene el amargor. La piel le da al pastel su tono atrevido e icónico.

P: ¿Puedo preparar pastel de uvas con anticipación?
R: ¡Absolutamente! Se conserva bien durante 2 o 3 días cubierto a temperatura ambiente o refrigerado.

P: ¿Puedo congelar el pastel de uvas?
R: Sí. Hornee, enfríe completamente, envuélvalo bien y congélelo por hasta 2 meses. Descongelar a temperatura ambiente.

P: ¿Por qué mi relleno está líquido?
R: Es posible que el pastel no se haya enfriado lo suficiente o que tenga muy poca maicena. Asegúrate de medir y enfriar completamente.

Chef's Recommendation

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