A delicious and sweet grape pie made with fresh Concord grapes, perfect for dessert lovers.

Scale

Preheat your oven to 425°F. Roll out one pie crust and fit it into a 9-inch pie pan, letting the edges hang over the sides. Place the pie crust in the refrigerator while you prepare the filling.
In a large mixing bowl, combine the grapes, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss everything together, making sure the grapes are well coated. Let this mixture sit for about 10 minutes to allow the juices to release.
Pour the grape filling into the prepared pie crust, spreading it out evenly. Dot the top with small pieces of butter.
Roll out the second pie crust and place it over the grape filling. Cut slits in the top crust for a lattice effect or cover it whole, ensuring to cut a few slits for steam to escape.
Trim any excess crust hanging over the edges and crimp the edges to seal the pie. Brush the top crust with the beaten egg and sprinkle a tablespoon of sugar over the top.
Place the pie on a baking sheet and bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F and continue baking for an additional 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
Once done, remove the pie from the oven and let it cool for at least an hour before slicing. Serve warm or at room temperature.

Using Concord grapes enhances the flavor of the pie.
Letting the filling sit for 10 minutes helps to release the juices for a better texture.
Cooling the pie before slicing allows for cleaner cuts.

Keywords: Grape Pie recipe, dessert, sweet pie, Concord grapes