Concord Grape Pie Recipe Using Canned Pie Filling

Pie Filling

• 22 cups Concord grapes, washed
• 5 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 cup Clear Jel (or other canning starch appropriate for pies)

Grape Pie

• 1 quart jar of prepared pie filling (from recipe above)
• 1 pie crust, store-bought or homemade
• 1 large egg (for egg wash)
• Sugar, for garnish (optional)

Filling

1. Using two large saucepans, separate the grape skins into one pan and the pulp into the other. Work in batches if needed so you have room to cook.
   
2. Heat the grape pulp over medium heat, stirring occasionally. Let it come to a gentle boil and simmer for about 15 minutes, until softened and fragrant.
   
3. Place a strainer over the pan containing the skins and press the cooked pulp through the strainer to separate and catch any seeds. Discard the seeds and combine the strained juice with the skins.
   
4. Add the fresh lemon juice to the grape mixture and stir to combine.
5. In a separate bowl, whisk together the granulated sugar and Clear Jel until evenly combined.
6. Add two cups of the hot grape mixture into the sugar and Clear Jel mixture, whisking constantly to dissolve and prevent lumps.
7. Pour that mixture back into the main pot with the remaining grape filling. Place over medium heat, stirring to incorporate. Bring to a steady boil and continue to cook, stirring occasionally. As the filling thickens it will darken from green to pink to a deep purple. Simmer and boil for about 45 minutes until very thick and bubbly.
   
8. Prepare a water bath canner and sterilize clean jars and lids. Fill hot sterilized jars with the hot grape filling, leaving appropriate headspace. Wipe jar rims clean, apply hot lids and rings, and process in a boiling water bath for 30 minutes (ensure jars are covered by water). Remove jars and place them under a warm towel to cool undisturbed overnight.

Pie

1. Lightly flour a clean surface. Roll out the bottom crust into a circle about 10 inches in diameter to fit an 8-inch pie plate.
2. Fold the dough in half, transfer to the pie plate, and unfold. Press the dough gently into the bottom and sides, then trim any excess flush with the edge.
3. Pour one quart of the prepared pie filling into the crust.
4. Roll out the top crust to the same size and cut 1-inch strips to create a lattice. Weave the strips over and under to form the lattice top.
5. Crimp the edges with your thumb and forefinger to seal. Brush the top crust with a beaten egg for shine and sprinkle with a little sugar if desired.
6. Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and bake for an additional 50 minutes. The filling should be bubbly and the crust golden. Allow the pie to cool before slicing so the filling sets.