Quick & Sweet Concord Grape Lattice Pie Recipe for Fall Bakers

Concord grape lattice pie bursts with rich, vibrant flavors that dance across the palate, promising a delightful culinary adventure.

Sweet and tangy clusters of deep purple fruit nestle beneath a golden, woven pastry crust that promises pure indulgence.

Wine-dark grapes convert into a luscious filling, capturing the essence of late summer’s bountiful harvest.

Delicate lattice work creates a stunning visual that hints at the complexity waiting inside this rustic dessert.

Homemade pie speaks to comfort, tradition, and the joy of creating something truly special from scratch.

The balance of buttery crust and intense fruit filling creates a harmonious symphony of taste and texture.

Home bakers will find this recipe both challenging and rewarding, with techniques that elevate a simple dessert into a memorable centerpiece.

Pie-Baking Tips You’ll Want to Bookmark

• Perfectly Separate Grape Skins: Gently squeeze grapes to remove flesh, ensuring smooth texture and maximum flavor extraction.
• Chill Dough Strategically: Refrigerate pie crust and lattice strips before assembling to maintain crisp, flaky texture and prevent shrinkage during baking.
• Strain Grape Pulp Thoroughly: Press pulp through a fine-mesh sieve to remove seeds while capturing all rich, concentrated grape essence.
• Prevent Soggy Bottom: Dust bottom crust with a thin layer of cornstarch or breadcrumbs to create a barrier against excess moisture from grape filling.
• Lattice Weaving Technique: Freeze lattice strips briefly before placing on pie to help maintain precise, clean lattice pattern during baking.

Store Grape Pie the Right Way

• Refrigerate Immediately: Store leftover pie in an airtight container or wrapped tightly with plastic wrap. Cool completely before refrigerating to prevent soggy crust. Keep fresh for up to 3-4 days in the refrigerator.
• Freeze for Later: Wrap the pie securely in plastic wrap and aluminum foil to prevent freezer burn. Frozen pie maintains quality for 2-3 months. Thaw overnight in the refrigerator before serving.
• Reheat Perfectly: Warm individual slices in a preheated oven at 350°F for 10-15 minutes. Place on a baking sheet to restore the crispy crust's texture. Enjoy the pie slightly warm for maximum flavor and flaky crust enjoyment.

What Drinks or Sides Go with Grape Pie

• Savor Sweet Grape Harmony: Pair this Concord Grape Lattice Pie with a chilled glass of Moscato d'Asti, its light bubbles and sweet notes complementing the intense grape flavor perfectly.
• Creamy Contrast Delight: Serve alongside vanilla bean ice cream or whipped mascarpone cream to balance the pie's tartness and provide a smooth, rich counterpoint.
• Cheese Plate Companion: Create a sophisticated dessert experience by adding a slice of mild blue cheese or creamy goat cheese, which will enhance the grape's deep, complex flavor profile.
• Nutty Crunch Accent: Sprinkle toasted almond slivers or chopped walnuts around the pie to introduce a delightful textural contrast and nutty undertone that elevates the dessert's overall taste.

Pie Variations That’ll Surprise You

• Concord Grape Mini Tartlets: Create individual bite-sized pies using small tart pans, perfect for parties and easy serving.
• Grape and Almond Crumble Pie: Top the grape filling with a crunchy almond streusel for added texture and nutty flavor.
• Spiced Concord Grape Galette: Transform the traditional pie into a rustic, free-form pastry with warm cinnamon and star anise undertones.
• No-Bake Concord Grape Cheesecake: Use the grape filling as a vibrant topping for a chilled cheesecake, showcasing the fruit's intense color and rich taste.

Concord Grape Pie: A Slice of Comfort

• Bursting with Seasonal Grape Flavor: This pie celebrates the rich, intense taste of concord grapes, offering a deep, complex sweetness that captures the essence of late summer harvest.
• Stunning Visual Presentation: The carefully woven lattice top creates an elegant, eye-catching design that transforms a simple pie into a show-stopping dessert perfect for special gatherings.
• Unique Texture Adventure: The combination of smooth, silky grape filling and flaky, crisp crust provides a delightful contrast that keeps every bite interesting and satisfying.
• Simple Yet Sophisticated Technique: The recipe demonstrates an impressive cooking method of separating grape pulp and skins, then transforming them into a luxurious filling that feels both rustic and refined.

Gather These for Grape Lattice Pie

• All-Purpose Flour: A key foundation for creating a tender and flaky pie crust base.
• Unsalted Butter: Provides rich flavor and helps create a delicate, layered texture in the crust.
• Salt: Enhances the overall flavor of the pie crust.
• Ice Water: Helps bind the dough together without developing tough gluten.

• Concord Grapes: Fresh, ripe grapes with deep purple color and intense sweet-tart flavor.
• Granulated Sugar: Sweetens the grape filling and balances the natural tartness of the grapes.
• Cornstarch: Thickens the grape filling and creates a smooth, glossy texture.
• Vanilla Extract: Adds a subtle aromatic depth to the grape filling.

• Egg: Creates a golden, shiny crust when brushed on top of the pie.
• Granulated Sugar: Provides a sparkling, sweet crunch on the pie's surface.

How to Bake a Lattice Pie with Ease

Step 1: Prepare Pie Dough

Divide pie dough into 2 pieces: 2/3 for bottom crust and 1/3 for lattice top. Use a rolling pin to spread the larger portion into a 9-inch deep-dish pie pan. Refrigerate the lined pan to keep it cool.

Step 2: Create Lattice Topping

Roll out the smaller dough portion and slice into 1.5-inch strips. Weave the strips carefully on a parchment circle. Place the lattice on a plate and return to refrigerator.

Step 3: Extract Grape Juice

Separate grape flesh from skins. Set skins aside. In a 2-quart saucepan, simmer grape pulp for 10 minutes until it breaks down into juice. Strain through a sieve, pressing to extract maximum juice and remove seeds.

Step 4: Prepare Grape Filling

• Sugar
• Cornstarch
• Salt

Stir these ingredients into cooled grape juice. Add vanilla and mix thoroughly.

Step 5: Assemble Pie

Pour grape filling into chilled pie crust. Carefully place refrigerated lattice top over filling. Brush lattice with beaten egg and sprinkle with sugar.

Step 6: Bake Pie

Preheat oven to 375°F. Bake pie for 45-50 minutes until crust turns golden and filling bubbles. Let cool before serving.

Concord Grape Lattice Pie Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Concord Grape Lattice Pie delivers pure autumn nostalgia with its luscious, jammy grape filling nestled under a golden-woven pastry top. Sweet-tart grapes from New England orchards create a rustic dessert that sings of seasonal comfort and homemade charm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 cups (1134 grams / 40 ounces) concord grapes
• 1 cup (198 grams / 7 ounces) granulated sugar
• ¼ cup (28 grams / 1 ounce) cornstarch

Seasoning and Flavoring:

• ¼ teaspoon table salt
• ½ teaspoon King Arthur pure vanilla extract

Crust and Topping:

• 1 all-butter pie crust or favorite double pie crust
• 1 large egg
• 1 tablespoon water
• Turbinado sugar or demerara sugar (for sprinkling)

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Instructions

1. Craft the pie crust by separating the dough into two portions: a larger two-thirds section for the bottom crust and a smaller one-third section for the lattice top.
2. Shape the larger dough portion into a 9-inch (23 centimeters) deep-dish pie pan, ensuring even coverage along the edges and bottom.
3. Refrigerate the prepared pie pan to maintain the dough’s firmness and prevent shrinkage during baking.
4. Roll out the remaining dough and slice into 1.5-inch (3.8 centimeters) wide strips for creating the lattice top.
5. Weave the lattice strips carefully on a parchment paper circle, creating an intricate geometric pattern, then chill on a plate.
6. Separate the Concord grape flesh from the skins by gently squeezing the grapes, setting the skins aside for later use.
7. Simmer the grape pulp in a 2-quart (1.9 liters) saucepan for approximately 10 minutes until it breaks down into a juicy consistency.
8. Strain the cooked pulp through a fine-mesh sieve, pressing firmly to extract maximum juice and remove seeds.
9. Allow the grape mixture to cool to room temperature.
10. In a separate bowl, thoroughly combine granulated sugar, cornstarch, and salt.
11. Gently fold the sugar mixture into the cooled grape juice, adding vanilla extract for enhanced flavor.
12. Pour the prepared grape filling into the chilled pie crust, ensuring even distribution.
13. Carefully place the pre-woven lattice top over the filling, pressing edges to seal.
14. Brush the lattice and crust edges with beaten egg for a golden, glossy finish.
15. Sprinkle additional granulated sugar over the lattice for added texture and sweetness.
16. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes until the crust turns golden brown and the filling bubbles.

Notes

• Grape Selection Matters: Choose ripe, plump Concord grapes for the most intense, sweet-tart flavor that makes this pie truly spectacular.
• Seed Removal Is Key: Straining the grape pulp thoroughly ensures a smooth, seed-free filling that’s silky and delightful.
• Lattice Technique Tip: Weaving the lattice on parchment paper before transferring makes for a picture-perfect pie top without stress.
• Chilling Dough Works Magic: Refrigerating the pie crust and lattice helps prevent shrinkage and maintains a beautifully flaky texture.
• Sugar Sprinkle Secrets: The final sugar dusting creates a sparkling, crisp crust that adds both visual appeal and delightful crunch.
• Baking Precision Counts: Watch the pie closely during the 45-50 minute bake time to achieve that golden-brown perfection without burning.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 325 kcal
• Sugar: 28 g
• Sodium: 110 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 50 mg