Dessert: United States – New England (Connecticut) – Connecticut Grape Pie

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs 20 min

Ingredients

- 6 cups (900 g) Concord grapes, stems removed
- 1/4 cup (60 ml) water
- 1 1/4 cups (250 g) granulated sugar
- 1/3 cup (45 g) cornstarch
- 1/4 tsp (1.5 g) fine sea salt
- 1/4 tsp (0.5 g) ground cinnamon (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- 1 double (top and bottom) 9-inch (23 cm) pie crust, homemade or store-bought
- 1 large egg (for egg wash)
- 1 tbsp (15 ml) water (for egg wash)
- 1 tbsp (12 g) granulated sugar (for sprinkling on crust)

Instructions

Short Description:
A sweet-tart double-crust pie made with locally grown Concord grapes, cooked and strained into a deep purple filling thickened with cornstarch. This classic Connecticut harvest dessert is typically served cooled, with whipped cream or vanilla ice cream.

Regional Notes:
This New England version uses Concord grapes, prized in Connecticut for their intense grape flavor and purple color; the grapes are cooked and strained to remove seeds while preserving pulp and skins for authentic flavor and color. Unlike generic fruit pies, the filling is made chiefly from Concord grape pulp/juice rather than sliced fruit.

1. Preheat the oven to 425°F (220°C). Place a baking sheet in the oven to catch any drips.
2. Roll out one portion of pie dough and fit it into a 9-inch (23 cm) pie plate; trim the edge, leaving a slight overhang. Refrigerate while you prepare the filling.
3. In a medium saucepan combine the Concord grapes and 1/4 cup (60 ml) water. Bring to a simmer over medium heat and cook, stirring occasionally, until the grape skins have burst and the fruit is soft and juicy, about 8–10 minutes.
4. Press the cooked grapes through a food mill or a fine-mesh sieve set over a bowl, using the back of a spoon or a spatula to extract as much pulp and juice as possible. Discard seeds; retain the strained pulp and juices (this will include most of the skins' color and flavor).
5. Return the strained grape pulp and juice to the saucepan. In a small bowl, whisk together the sugar, cornstarch, salt, and cinnamon (if using). Whisk the dry mixture into the grape pulp until smooth.
6. Cook the grape mixture over medium heat, stirring constantly, until it thickens and comes to a full simmer and becomes glossy, about 3–5 minutes. Remove from heat and stir in the lemon juice and butter until incorporated. Let the filling cool for 10–15 minutes (it should still be warm but not piping hot).
7. Pour the warm grape filling into the chilled bottom crust and smooth the top. Roll out the second crust and place it over the filling; crimp and seal the edges, and cut vents in the top, or make a lattice if preferred.
8. Beat the egg with 1 tbsp (15 ml) water and brush the top crust with the egg wash. Sprinkle 1 tbsp (12 g) granulated sugar over the crust for sparkle.
9. Bake on the preheated baking sheet at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 25–30 minutes, until the crust is golden and the filling is bubbling through the vents.
10. Remove the pie from the oven and cool on a rack for at least 3–4 hours (cooling allows the filling to set). Serve at room temperature or slightly chilled, optionally with whipped cream or vanilla ice cream.