Two summers ago was the first time I baked and tasted grape pie.
I followed a recipe in the Sept. 2008 issue of Bonappetit to make use of the Concord grapes that grow in my backyard.
Click here for the recipe: http://www.bonappetit.com/recipes/2008/09/grape_pie_with_lemon_verbena_ice_cream
I’m lucky to have my own supply of Concord grapes, since they aren’t so popular in supermarkets.
The pie recipe I use calls for seedless red grapes, but I suggest that you use Concord grapes. I’ve spotted them in more markets lately. I don’t want you to miss out on the amazing pie and the juice strained from the Concord grapes during the pie prep.
The taste of fresh, unfiltered Concord grape juice is nothing like grape juice from a bottle. It’s hard to describe, but my sister calls it “nature’s candy”.
Note: I cool the grape pie for at least 1.5 hours before serving.