The small town of Naples, New York, located at the Southern tip of Canandaigua Lake, is famous for its grape pies! This recipe is from Irene Bouchard, who is universally recognized as the mother of Naples' grape pies, if not their actual inventor! Her pies were featured on an episode of the Food Network's "Food Finds" that focused on the specialties of the Finger Lakes. The prep time does not include the 5 hours sitting time.
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Units: US | Metric
- 1Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside.
- 2Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes; put it through a colander or food mill to remove the seeds.
- 3Pour the hot pulp over the skins and let the mixture sit for 5 hours (Irene says this colors the pulp and makes it pretty).
- 4Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter.
- 5Put on the top crust (Irene uses a"floating" top crust—a circle of dough slightly smaller than the top of the pie—because it is easier than crimping top and bottom together and it also makes a pretty purple ring around the edge).
- 6Bake at 400° for 15 minutes.
- 7Lower the temperature to 350 degrees and cook 20 minutes more until the crust is browned and the juice begins to bubble up.
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Nutritional Facts for Naples Grape Pie
Serving Size: 1 (910 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2056.8
- Calories from Fat 553
- Total Fat 61.5 g
- Saturated Fat 15.4 g
- Cholesterol 0.0 mg
- Sodium 945.2 mg
- Total Carbohydrate 377.2 g
- Dietary Fiber 11.2 g
- Sugars 282.6 g
- Protein 14.2 g