By Marg (CaymanDesigns) on September 23, 1999
Photo by NYCcaliboy
Photo by NYCcaliboy
Serving Size: 1 (136 g)
Servings Per Recipe: 8
"I had lost my recipe years ago and was so happy to find yours! It turned out fantastic, just like we all remembered. I agree with ratherbebaking, these do tend to overflow :-), so I always put a pizza pan underneath to catch the juices. Thanks for the great recipe!"
"This is the same recipe I have used for years and it is a family favorite. When grapes are in season I process the pulp and mix with the skins and freeze in quanities for one pie. My advise is DO NOT clean your oven before baking! Some how mine always seem to run over."
"This pie is FANTABULOUS!!!! I made it with the grapes I got from my organic crop share and it was delicious as well as beautiful. I did not do the streudel topping, mostly because I wanted to cut the calories (ha ha) at least a little, and to save time. Instead, I did a lattice top crust. If I can figure out how, I will post a picture. Anyway - I think this pie is better than blueberry, and it set up beautifully and tasted heavenly. Thanks!"
"I was so happy when I found this recipe, I had so many grapes on my vines I just didn't know what to do with them. We had never had a grape pie before, and we LOVED IT. I've made 6 pie's now and all my friends are enjoying the grapes. Thanks"
"This is very similar to my recipe except I don't add the streusel. It is sweet already. Also, I generally use a fat free graham cracker crust or tartlets and then top it with fat free cool whip or ice cream. I just wish Concord grapes were in season longer so I could make this more often. I also use about 5 1/2 cups grapes (about 1 quart)."
"Very good pie. We had a harvest of concord grapes and were looking for some new ways to use them. This was the ticket! The skins give the pie a unique texture, kind of chewy, but we all agreed that we liked it that way. It reminded me a little of cherry pie. Delicious with vanilla ice cream!"