Is there anything better than pie? Well, okay, maybe cake. Cake is undeniably delicious, but when it comes to the fall season, there is nothing that captures my heart quite like a beautiful Concord grape pie. The vibrant colors and the rich, sweet-tart flavor of this delectable dessert make it a true autumnal delight.
I vividly remember a remarkable incident involving my mother, a strict vegetarian, and a Concord grape pie from a quaint shop in Rochester. As she presented me with the pie, her face contorted with shock and disapproval. Little did she know that one of the main ingredients in that tantalizing creation was lard. While my mother was appalled by this revelation, I couldn’t help but feel an overwhelming sense of delight. There was something unexpectedly magical about the combination of the traditional pie crust and the unconventional use of lard, elevating the pie to new heights of decadence.
Now, in this recipe I’m about to share, we will be using vegetable shortening as a substitute for animal fat. While it may not possess the same whimsical charm as using lard, it guarantees a flaky, buttery crust that perfectly complements the intense sweetness of the Concord grapes. But I must admit, if I could muster the courage to purchase a tub of lard without literally feeling like a tub of lard myself, I would wholeheartedly embrace it as the secret ingredient for this pie.
The process of creating a Concord grape pie is a labor of love. It begins with the careful selection of the freshest Concord grapes, plucked at the peak of their ripeness. The grapes are gently washed, their skins removed, and the juicy pulp is separated from the seeds. The vibrant, purple liquid is then cooked down with a touch of sugar and a hint of lemon juice, enhancing its natural sweetness and balancing the flavors.
As the fragrant grape filling cools, attention turns to the crust. Mixing flour, salt, and just the right amount of vegetable shortening, I gently work the dough until it reaches the perfect consistency. With a rolling pin in hand, I carefully roll out the dough, creating a thin, delicate layer that will serve as the vessel for this heavenly grape infusion.
With the pie crust delicately nestled into the awaiting pie dish, I pour in the cooked grape filling, making sure it evenly coats the crust. A second layer of rolled-out dough tops the pie, delicately crimped along the edges to seal in all the lusciousness. A few vents are carefully cut into the crust, allowing the tantalizing aroma of grapes to waft through the kitchen as the pie bakes to golden perfection.
Finally, the moment arrives. As the timer chimes, signaling the completion of the baking process, I carefully remove the pie from the oven, marveling at its transformation. The crust has turned a glorious shade of golden brown, and the grape filling has thickened, creating a symphony of flavors and textures.
As I take the first bite of this remarkable creation, memories of autumns past flood my mind. Each mouthful is an explosion of grape goodness, perfectly balanced between sweetness and tartness. The flaky crust provides a satisfying contrast, its buttery notes harmonizing with the intense grape flavor. It’s a culinary masterpiece that encapsulates the essence of fall in every single bite.
So, while cake may hold a special place in our hearts, there’s something undeniably captivating about a Concord grape pie. Its unique blend of flavors, the dedication required to create it, and the nostalgic memories it evokes make it a true autumn treasure. Whether you opt for vegetable shortening or dare to embrace the lard, this pie will undoubtedly leave you yearning for more. So, go ahead, indulge in the beauty of fall and savor the magic of a homemade Concord grape pie.
What we’re cooking ~ Grandma’s Pie Crust
4 cups flour
1 3/4 cups shortening
3 Tbsp sugar
2 tsp salt
1 egg
1/2 cup water
- In a large mixing bowl, combine flour, shortening, sugar, and salt.
- Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water.
- Blend into flour mixture.
- Chill in refrigerator until ready to use.
*Note: I realize this is just the recipe for crust and not for filling, but that’s because this is my standard, go to, fool proof crust recipe. It is deliciously flaky and not too sweet to use in literally any fruit pie you can come up with.
