Alton Brown Grape Pie Recipe

This Alton Brown Grape Pie recipe is a vibrant and unique dessert, which calls for fresh Concord grapes and a tangy lemon zest finish. It’s a labor of love with an incredible payoff, ready in about 3 hours (mostly prep time).

Alton Brown Grape Pie Ingredients

For the Filling

• 5 lbs Concord grapes (or other slip-skin variety)
• 1 cup granulated sugar
• ¼ cup plus 1 tbsp instant tapioca (for thickening)
• 1 lemon, zested and juiced
• Pinch of kosher salt

For the Crust

• 2 (9-inch) unbaked pie crusts (homemade or store-bought)
• 1 egg beaten with 1 tbsp water (egg wash)
• 1 tbsp sugar (for sprinkling)

How To Make Alton Brown Grape Pie

1. Slip the skins: Wash and de-stem the grapes. Hold a grape over a large bowl and pinch the end opposite the stem. The green pulp will pop out. Drop the pulp into a medium saucepan and the purple skin into the bowl. Repeat for all 5 lbs of grapes. (This takes time, but it’s essential).
2. Process skins: Place the bowl of skins into a food processor. Pulse a few times to break them down slightly (but don’t liquefy them). Return them to the bowl.
3. Cook the pulp: Place the saucepan with the green pulp over medium heat. Bring to a boil, then simmer for about 5–10 minutes until the pulp breaks down and the seeds separate.
4. Remove seeds: Press the hot pulp through a food mill or a sieve into the bowl with the processed skins. Discard the seeds left behind. Stir the hot pulp and the purple skins together. The heat will release the pigment from the skins, turning the entire mixture deep purple.
5. Make the filling: Stir the sugar, instant tapioca, lemon juice, lemon zest, and salt into the grape mixture. Let it sit for 20 minutes to allow the tapioca to soften and the mixture to cool.
6. Assemble: Preheat the oven to 400°F (200°C). Line a 9-inch pie plate with the bottom crust. Pour the grape filling into the shell.
7. Top crust: Top with the second pie crust. Trim and crimp the edges to seal. Cut several vents in the top to allow steam to escape. Brush with the egg wash and sprinkle with sugar.
8. Bake: Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F. Reduce the oven temperature to 350°F (175°C) and bake for another 45–55 minutes, until the crust is golden brown and the filling is bubbling thick through the vents.
9. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. The filling needs this time to set up.

Recipe Tips

• Concord Grapes: You must use “slip-skin” grapes like Concord or Niagara. Standard supermarket table grapes (red or green seedless) do not have the right texture, acidity, or slip-skin ability for this pie.
• The Squeeze: Getting friends or family to help squeeze the grapes makes the prep go much faster.
• Tapioca: Instant tapioca is the preferred thickener because it creates a clear, glossy gel that doesn’t get cloudy like flour or cornstarch, and it holds up to the high acidity of the grapes.
• Food Processor: Processing the skins slightly releases more color and flavor into the filling, making a more intense pie than leaving the skins whole.

What To Serve With Alton Brown Grape Pie

This intense, fruity pie pairs best with creamy sides.

• Vanilla Ice Cream: The classic accompaniment.
• Whipped Cream: Lightly sweetened.
• Sharp Cheddar Cheese: A slice of cheese is traditional with fruit pies in some regions.

How To Store Alton Brown Grape Pie

• Room Temperature: Store loosely covered at room temperature for 2 days.
• Refrigerate: Store in the fridge for up to 5 days.
• Freeze: Baked grape pie freezes well. Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Alton Brown Grape Pie Nutrition Facts

• Calories: 380kcal
• Protein: 3g
• Carbohydrates: 65g
• Fat: 12g
• Saturates: 4g
• Sugar: 45g
• Salt: 0.3g

Nutrition information is estimated per slice (based on 8 slices).

FAQs

Alton Brown Grape Pie Recipe

Author: Sandra Cooking Method:Bake Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 45 minutesCook time:1 hour 45 minutesRest time:4 hours Total time:6 hours 30 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:380 kcal Best Season:Available

Description

A unique regional pie featuring Concord grapes prepared by separating skins and pulp to create a deep purple, tart, and sweet filling.

Ingredients

• 5 lbs Concord grapes
• 1 cup sugar
• ¼ cup tapioca
• 1 lemon (juice/zest)
• 2 pie crusts
• 1 egg (wash)

Instructions

1. Squeeze grapes to separate pulp from skins.
2. Pulse skins in food processor.
3. Boil pulp for 5 minutes; strain out seeds.
4. Mix hot pulp with skins.
5. Stir in sugar, tapioca, lemon, and salt; rest 20 mins.
6. Fill pie shell and top with crust.
7. Brush with egg and sugar.
8. Bake at 400°F for 20 mins, then 350°F for 50 mins.
9. Cool completely.

Notes

• Adding the hot pulp back to the processed skins is the “magic moment” where the heat shocks the skins, releasing their vibrant purple dye into the filling immediately.
• Instant tapioca is essential for this recipe; if you use cornstarch, the high acid content of the grapes may break down the starch bonds, leading to a runny pie.
• Using a food mill is the most efficient way to remove the seeds from the cooked pulp without losing any of the precious fruit meat.

Keywords:Alton Brown Grape Pie Recipe