Fresh Grape Pie

Preparation info

  • Difficulty


  • Makes one 9 inch pie; serves about


Appears in

Grapevines grow wild in many parts of the United States, and their fruit often wind up in pies. You’ll be surprised at how well grapes work. They are very juicy, with a texture that may remind you of a fresh cherry pie, but with a deep flavor all their own. This recipe is from Margaret Zaninovich, who grows grapes in Delano, California.


  • Basic Pie Dough for a 2-crust pie
  • 5 cups (1½-1¾ pounds) Ribier, Concord or seedless red grapes, stemmed
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar, plus more as needed
  • 3 tablespoons cornstarch
  • ½ teaspoon each ground cinnamon and salt
  • 2 tablespoons cold unsalted butter, cut into pieces
  • Milk and sugar, for glaze
  • Vanilla ice cream, for serving (optional)


  1. Divide the dough into 2 slightly unequal pieces. Roll out the larger piece on a lightly floured surface into a large circle inch thick. Fit it, without stretching, into a buttered 9-inch pie pan. Trim the edge, leaving a ¾-inch overhang. Roll out the remaining dough into a large circle; place on a foil-lined baking sheet. Chill the doughs.
  2. Preheat the oven to 425 degrees F, with a rack in the lower third. If using Ribier or Concord grapes (or other grapes with seeds), halve them and remove the seeds. Place the grapes in a food processor in 3 batches and pulse just until very coarsely chopped. Transfer the grapes to a colander and drain off the excess juice. Place the drained grapes in a large bowl and stir in the lemon juice.
  3. In a small bowl, stir together the sugar, cornstarch, cinnamon and salt. Add this mixture to the grapes and toss to combine. Pour the mixture into the crust; dot with the butter. Moisten the edge of the crust with cold water. Loosely drape the remaining dough over the filling. Trim off the excess pastry, leaving a ¾-inch overhang; reserve the trimmings. Turn the edges of the top crust under the edges of the bottom crust, forming a smooth border on the rim of the pie pan. Crimp or flute the border.
  4. Using a small knife or a leaf-shape cookie cutter, cut 6 leaf shapes from the pastry scraps. With the dull edge of a knife, lightly imprint leaf veins. Brush the top of the pie lightly with milk; arrange the pastry leaves on the surface, arching them slightly. Cut several steam vents. Sprinkle the pie lightly with sugar.
  5. Place the pie on a foil-lined baking sheet. Bake until the pie is golden brown and the juices are bubbly, about 40 minutes.
  6. Cool the pie on a wire rack. Serve warm or at room temperature, preferably with vanilla ice cream.