The Finger Lakes region of Upstate New York is known for many things–beautiful waterfalls, stunning lake vistas, and some of the best vineyards on the East Coast. One of the most delightful experiences of the region is the grape pie. Unlike the apple pie, grape pies are a true all-American dish created by New York native Irene Bouchard in the 1950s.
If you can’t make it to New York in time for the Grape Festival, don’t worry. We created our own twist that is summer and festival-ready!
5-6 cups of Concord grapes, washed
1 cup of sugar
1 teaspoon of lemon juice
1 tablespoon of tapioca or cornstarch
2 tablespoons of butter, cut into small cubes
1 package of Joy Cake Cones
Top pie crust, cut into the desired shape
Egg wash and sugar to glaze crust (optional)
- De-skin the grapes by pinching the ends and pulling them off. Set the skins aside and place the pulps in a medium saucepan. Bring pulps to a boil.
- Strain the pulps through a mesh sieve to remove the seeds. Pour the pulp over the skins (this gives the pie it’s pretty purple color), stir in the lemon juice, and let sit for five hours.
- Meanwhile, prep the oven to 400 degrees. Place the Joy Cake Cones in a cake cone baking rack or muffin tin lined with foil to hold cones in place.
- Stir the sugar and tapioca or cornstarch into the grape mixture.
- Spoon the mixture into the cake cones, filling to the top. Dot with small pieces of butter.
- Add the top pie crust that is cut into a shape or complete with latticework. Glaze crust with egg wash and sprinkle with sugar, if desired.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for another 20-30 minutes, or until the crust is golden brown and the filling is bubbly. Wrap the edges in foil if needed to prevent burning while the filling cooks.
- Let cool and serve by itself or with a scoop of vanilla on top for an extra treat!