Concord Grape Pie II

Health score
8%
Concord Grape Pie II
45 min.
8
1353kcal

Suggestions

Enjoy the Sweet Symphony of Concord Grape Pie II

Indulge in the delightful symphony of flavors with this delectable Concord Grape Pie II. A perfect blend of sweet and tart, this dessert is sure to impress your family and friends. With a golden brown crust and a filling that bursts with the unique taste of Concord grapes, every bite is a celebration.

This recipe, which serves 8, is a delightful treat for any occasion. Despite its rich taste, it's surprisingly easy to make, requiring just 45 minutes from start to finish. Each serving offers a well-balanced 1353 kcal, making it a guilt-free indulgence.

The star of this dessert is the Concord grape, chosen for its robust flavor and juiciness. The recipe cleverly combines both the pulp and skins, ensuring not a single drop of flavor is wasted. The mixture is then baked to perfection, creating a pie that's as beautiful as it is delicious.

The crust, a flaky and buttery base, is the perfect canvas for the grape filling. But what truly sets this pie apart is the crumbly oat and brown sugar topping. It adds a delightful texture and complements the grape filling beautifully.

Whether you're a seasoned baker or a cooking enthusiast looking to experiment, Concord Grape Pie II is a must-try. It's not just a dessert; it's an experience. So, preheat your oven, and let's embark on a culinary journey that will leave your taste buds longing for more.

Ingredients

  • 0.5 cup brown sugar packed
  • 0.3 cup butter 
  • 4.5 cups concord grapes 
  • 0.3 cup flour all-purpose
  • teaspoons juice of lemon 
  • inch pie crust dough 
  • 0.5 cup oats quick
  • 0.1 teaspoon salt 
  • cup granulated sugar white

Equipment

  • sauce pan
  • oven
  • wire rack
  • sieve
  • aluminum foil

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside.
  3. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
  4. Combine pulp, skins, sugar, flour, lemon juice and salt.
  5. Pour into pastry shell.
  6. Combine oats, brown sugar and flour; cut in butter until crumbly.
  7. Sprinkle over filling.
  8. Cover edges of pastry with foil.
  9. Bake at 425 degrees F (220 degrees C) for 15 minutes.
  10. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.

Nutrition Facts

Calories1353kcal
Protein4.69%
Fat42.97%
Carbs52.34%

Properties

Glycemic Index
38.26
Glycemic Load
32.08
Inflammation Score
-6
Nutrition Score
20.846956572455%

Flavonoids

Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg

Nutrients percent of daily need

Calories:1352.73kcal
67.64%
Fat:65.09g
100.14%
Saturated Fat:22.14g
138.37%
Carbohydrates:178.4g
59.47%
Net Carbohydrates:170.99g
62.18%
Sugar:59.03g
65.59%
Cholesterol:15.25mg
5.08%
Sodium:1009.2mg
43.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16g
31.99%
Manganese:1.34mg
67.18%
Vitamin B1:0.77mg
51.28%
Folate:169.53µg
42.38%
Iron:6.86mg
38.1%
Vitamin K:36.53µg
34.79%
Vitamin B3:6.62mg
33.08%
Vitamin B2:0.51mg
29.9%
Fiber:7.41g
29.63%
Selenium:16.39µg
23.42%
Phosphorus:218.4mg
21.84%
Copper:0.37mg
18.53%
Magnesium:59.06mg
14.77%
Potassium:516.54mg
14.76%
Vitamin B6:0.24mg
12.01%
Vitamin B5:1.06mg
10.58%
Vitamin E:1.49mg
9.95%
Zinc:1.31mg
8.73%
Calcium:72.49mg
7.25%
Vitamin C:4.74mg
5.75%
Vitamin A:267.43IU
5.35%
Source:Allrecipes