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.
Ingredients
Scale
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)
Instructions
- 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.
- Shape the larger dough portion into a 9-inch (23 centimeters) deep-dish pie pan, ensuring even coverage along the edges and bottom.
- Refrigerate the prepared pie pan to maintain the dough’s firmness and prevent shrinkage during baking.
- Roll out the remaining dough and slice into 1.5-inch (3.8 centimeters) wide strips for creating the lattice top.
- Weave the lattice strips carefully on a parchment paper circle, creating an intricate geometric pattern, then chill on a plate.
- Separate the Concord grape flesh from the skins by gently squeezing the grapes, setting the skins aside for later use.
- Simmer the grape pulp in a 2-quart (1.9 liters) saucepan for approximately 10 minutes until it breaks down into a juicy consistency.
- Strain the cooked pulp through a fine-mesh sieve, pressing firmly to extract maximum juice and remove seeds.
- Allow the grape mixture to cool to room temperature.
- In a separate bowl, thoroughly combine granulated sugar, cornstarch, and salt.
- Gently fold the sugar mixture into the cooled grape juice, adding vanilla extract for enhanced flavor.
- Pour the prepared grape filling into the chilled pie crust, ensuring even distribution.
- Carefully place the pre-woven lattice top over the filling, pressing edges to seal.
- Brush the lattice and crust edges with beaten egg for a golden, glossy finish.
- Sprinkle additional granulated sugar over the lattice for added texture and sweetness.
- 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