Naples Grape Pie

Capture the essence of autumn with the sweet and tangy perfection of Naples Grape Pie, a beloved regional dessert bursting with the vibrant flavor of Concord grapes. This classic recipe features a luscious filling made by blending the tart grape skins with smooth, seedless pulp, then thickening it with sugar, cornstarch, and a touch of fresh lemon juice for a glossy, jam-like texture. Encased in a flaky, golden pie crust and brushed with an egg wash for a bakery-worthy finish, this pie is as beautiful as it is delicious. Ideal for fall gatherings or holiday tables, Naples Grape Pie is a delightful tribute to seasonal fruits, offering a unique twist on traditional fruit pies. Let the deep purple filling and buttery crust enchant your guests—serve it slightly warm or at room temperature for maximum enjoyment!

Nutriscore Rating: 60/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 8

Ingredients

• 5 cups Concord grapes
• 1 cup Granulated sugar
• 1 tablespoon All-purpose flour
• 1 tablespoon Cornstarch
• 1 tablespoon Fresh lemon juice
• 2 tablespoons Unsalted butter
• 2 discs Pie dough
• 1 Egg
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the Concord grapes thoroughly and remove the skins by gently pinching each grape. Place the pulp in one bowl and the skins in another.

Step 3

Transfer the grape pulp to a medium saucepan and cook over medium heat for about 5 minutes, stirring frequently, until the seeds begin to loosen.

Step 4

Push the cooked pulp through a fine-mesh sieve into a bowl to remove the seeds. Discard the seeds and return the seedless pulp to the pot.

Step 5

Add the reserved grape skins to the saucepan with the grape pulp. Mix in granulated sugar, flour, cornstarch, and lemon juice. Cook over medium-low heat for 5-7 minutes, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and stir in butter until melted. Let the filling cool for 15 minutes.

Step 6

Roll out one disc of pie dough on a floured surface and fit it into a 9-inch pie pan, trimming any overhang to about 1 inch.

Step 7

Pour the cooled grape filling into the prepared pie crust.

Step 8

Roll out the second disc of pie dough and place it on top of the filling. Trim to match the bottom crust and crimp the edges together to seal. Cut 4-6 small slits in the top crust to vent.

Step 9

In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust evenly with the egg wash for a golden finish.

Step 10

Place the pie on a baking sheet to catch any spills, and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Let the pie cool on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set.

Nutrition Facts

Serving size	1128.3 grams (1128.3g)

Amount per serving	% Daily Value*
Calories	1835

Total Fat 42.10g	54%
Saturated Fat 21.30g	107%
Polyunsaturated Fat 1.70g
Cholesterol 263mg	88%
Sodium 268mg	12%
Total Carbohydrate 373.50g	136%
Dietary Fiber 7.80g	28%
Total Sugars 318.50g
Protein 14.90g	30%

Vitamin D 48IU	240%
Calcium 112mg	9%
Iron 4mg	24%
Potassium 1558mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.6%

Protein: 3.1%

Carbs: 77.3%