Anyone know the history of this recipe for Concord Grape Pie with Crumb Topping?
I prefer the traditional or Classic Concord Grape Pie, though I am fascinated by how different each pie is from the other with very few differences in the composition. The Classic Concord Grape Pie has only 1/4 cup less sugar than the Concord Grape Pie with Crumb Topping, yet the pie with the crumb topping tastes considerably sweeter. Obviously, the Mighty Concords available this season from British Columbia are smaller than those in Ontario, as it took me an hour to prepare enough for a pie, and Charmian took only 20 minutes. These must be sweeter, as well. She comments,”This is not a mild-mannered, polite Canadian pie. This tart bites back. Intense and bold, it’s not the pleasant, approachable dessert everyone begs for.” Mine was not bold. Neither of them were that kind of pie. Both were very approachable and easy to enjoy. But, I wasn’t disappointed. I reveled in this new pie making pleasure!
I also found the tapioca held the grape juices in better form than the cornstarch did in this recipe. When the pie had cooled completely, it held its shape better, but is was a little saucier than I like. Pertinent little concoction. 
The zest, though less than a teaspoon, as I didn’t have an orange and had only a portion of a lemon, was pronounced. I find that lemon zest brightens berry pies, but I don’t taste the lemon. I equate it to salt. Properly used, salt can elevate a dish from mediocre to spectacular, but one should never taste salt. It was surprising that such a bit of zest would over power the Mighty Concord. This tart is a more casual creation. Open to a scoop of creamy vanilla ice-cream, or a thick dollop of heavy farm fresh cream. Both marry well with this slice and it does seem to require a partner to appease the palate.
It certainly presents well. Sadly, the pastry I was using was the tail end of my last batch, and that is clearly evident in the crust, yet the caramel coating over the spirited grapes is intensely appealing.
I extracted the amount of juice needed from the prepared Concord grapes to mix with the cornstarch to make the slurry used to thicken the pie.
Preparing the grapes is no little issue, but after a kilo, it isn’t a big deal, either. Once I learned what to do, I got organized, watched a good movie and pinched a couple more kilos of Concord skins to extract the pulp. Once the grapes are prepared, they can be frozen and used in any number of recipes throughout the year.
I have pie pastry made and in my freezer all of the time, so that is never an issue. It takes just a few minutes to make, and certainly eases the stress of making a pie when the urge hits. 
Some crumble topped Concord Grape Pie recipes do use oatmeal, but I appreciate that Charmian kept it less rustic: lots of sugar, butter and a bit of flour to bind. 
There is a lot of crumble for this pie. I would probably not use it all next time, as I found the pie a little on the sweet side. It would definitely depend on the sweetness of the grapes.
The pie has been eaten and long gone. I am already longing for more next year. Concord Grapes are being harvested right now in British Columbia and will be in season and at the local markets in Edmonton and Calgary until December. I am just finished with them for this year. Not “sick of them” by any means, just so many other projects to work on and knowing that I have to wait until they are in season again next year is part of the fun of eating seasonally. 
I prefer the pie cold. The next day it was tastier than the first. Vanja was in Europe when I made it. I shared with mom and dad and still ate too much of it. I appreciated that the pie requires some focused chewing. The grape flavour pops as the skins declare a distillation of that all-t00-familiar quintessential grape flavour.
The Concord Grape Sorbet is tasty when the pie is warm, yet cream is a better pairing with this pie. Think grape creamsicle. MMMmmm.
I will be revisiting both recipes many more times and hope to hear from my friends in British Columbia. Do you make grape pies out there? How about giving it a go, now? Great little idea for a niche business opportunity, me thinks.
Canadian Concord Grape Pie with Crumb Topping
Ingredients
- 1 deep 9-inch single pie shell
- 2 pounds Concord grapes or 400g prepared Concord Grapes
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated orange zest
- ½ cup sugar
Topping Ingredients:
- ¾ cup brown sugar , lightly packed
- ½ cup flour
- ¼ cup butter
Instructions
Instructions for Preparing the Grapes:
Instructions for the filling:
- Preheat the oven to 400°F
- Spoon 1/3 cup of the grape preparation liquid into a bowl; whisk cornstarch and reserved grape liquid together until smooth
- Stir in lemon juice, orange zest, sugar and grape mixture
Instructions for the topping:
- Combine brown sugar and flour; cut in butter until mixture resembles crumble
Prepare the pie:
- Roll out the pastry and place in a 9 inch pyrex pie plate; crimp edges
- Pour the filling into pastry; sprinkle evenly with topping working to cover every bit
- Bake for 35 minutes or until golden and filling is bubbling around the edges
- Cool before serving; garnish with Concord Grape Sorbet or thick farm fresh whipped cream
Thanks so much for your kind words and enthusiasm. I’m so glad you gave the crumb topped version a try. I am fascinated by the difference in our grapes. I agree, the Ontario grapes seem to be bigger, darker blue and more tart. I wonder if the differences are due to growing conditions or grape variety? We may never know.
Your unbaked pie crust looks beautiful! Mine are never show stoppers. I rely on whipped topping or ice cream to hide any visual flaws. Crumble topping helps that way, too!
Happy baking!
Charmian,
It is an apparent difference in the grape, most likely due to the terrior, I imagine. It could be a different varietal of Concord, but- in theory, a Concord is a Concord is a Concord…. did a red fife wheat tasting at a Slow Food conference a couple of years back. Had a few participants bring a kilo each of red fife wheat from their local supplier – the exact same varietal. Baked them all into a loaf of bread by the same baker with the exact same process. Each was wildly different in flavour, lift, texture… etc. It was an incredible learning experience.
🙂
V
Can you freeze the mixture then thaw and make the pies at a later date?
I am not sure, Melissa, as I haven’t done it, but I am thinking the answer would be yes.
🙂
Valerie
Thank you! I have more Fredonia than Concord. Im guessing other varieties should work as well?
i have never approached Concord grape pie making, but have thought to use B.C. Coronation grapes since I still have them on hand.
Valerie
The Coronation Grapes are lovely. They are sweeter, but when tasted side by side, they do not have the same depth of flavour of the Mighty Concord, and that is even more apparent when baking with them. Of course, if there isn’t a side by side comparison, the pie will still be tasty!
🙂
V
I made a Concord grape pie using your listed recipe with crumb top and it came out beautiful ,tasty and firm enough, everyone loved it, your and old with a touch of orange/vanilla ice cream. Will make again. How do you freeze your grapes and pulp?
Great to hear, Johanne. I simply freeze the portions according to the recipe I will use the pulp for in airtight freezer contaiers or bags, labelled and dated.
🙂
Valerie
The recipe looks enticing. However, the link on how to prepare Concord grapes doesn’t appear to work. Could you share it again? Thanks!
HI SU
Both links in the recipe worked for me. Here is the link again: And you can also simply search for [“how to prepare concord grapes” a canadian foodie ] on Google and it will come up.
All the best – love to see what you do with your grapes!
Valerie
Thank you! I have made the filling without cornstarch and stored it in my freezer until this Thanksgiving to make the pie. I plan to make it with a gluten free pie crust but love your idea of adding crumbs on top and orange and lemon zest to the filling. I too had an unexpected bumper crop of Concord grapes and have been making sorbets and all kinds of things concord! Will circle back with the results of my pie venture after Thanksgiving!
Looking forward to hearing back from you, Su!
Valerie