Naples Grape Pie

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So glad I came across this recipe! My son asked me to make a grape pie and I had never heard of such a thing. The whole family loved it so much that we went back to the farmers market for more grapes. We wanted to freeze them so we could make the pie even when Concord grapes were not in season. The only thing I changed the second time making it was the amount of sugar. Other than that, this recipe is amazing!

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I made the pie filling, only, and baked it between two store bought regular pie shells. It was fantastic! I make this pie every August/September - whenever I can get my hands on some concord grapes - and look forward to making this pie all year long. The only change I make to the pie filling is cutting the white sugar back to 1/4 cup and the butter to 1 tablespoon. I brush a little of the egg on the top pie shell to give it a golden brown finish. You may have to cover the edges of the pie crust with aluminum foil the first 20 minutes to keep it from getting too done. I remove all the seeds with a Food Mill after popping the pulp out of the skins (which for me is a must.

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I made this pie with a friend. It was a good learning experience. Peeling the grapes was easy but it took a long time. The overall flavor was good, but this recipe definitely needs some tweaking. The dough was very sticky and there was too much filling. The filling was also very runny. Good idea to add more flour or just use the solid part of the pulp for the filling. The leftover juice we used to make a grape sauce. After reducing the sauce we added a tablespoon of balsamic vinegar which created a sauce that went great with pork chops. The crumble tasted good but does not fit well with the pie. It turned the pie into more of a cobbler and interfered with the bottom crust baking well. Also the egg part of the recipe wasn't very specific. Even though we read the recipe several times we accidentally added the egg into the crumble mixture.

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Good flavor...though it turned out very runny. If you decide to make this pie I would strongly suggest you adding 3 more Tbsp of flour to total 7 Tbsp instead of the 4 Tbsp listed with the recipe. I added 5 to the one I made and can see now I should of added more. Due to the fact that grapes hold there water to them the flour measurement given was just not enough.
I would make this pie again because the flavor was so good, but will definitely be adding more flour to get a better result. Note: I would also decrease the white sugar down to 1/2 Cup and still keep the brown sugar at 1/2 Cup. With the grapes being so sweet the suggested amount made too sweet for my taste.

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I actually loved it I did however cut the white sugar in half and I used refrigerated dough. I cut leaf shapes for the top of the pie and it came out beautiful....tasted wonderful. It was a huge hit!

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I should have known by looking at the ingredients that this recipe called for way too much sugar. I prepared it as written, though, but it turned out that it was much too sweet for my taste (and I love sugar!. I would have either cut down or cut out a lot of the sugar called for in the filling. Perhaps with how the crumble was incorporated within the pie also added to the sweetness. I wasn't sure how I would like the pie crust, as I'd never used a recipe that called for sugar, but I liked it! The pie dough was difficult to work with, but I found that adding a bit more flour and leaving it cool for longer helped. The pie did turn out beautifully, though, and I would prepare it again, but with much less sugar next time!

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This pie is terrible! The Filling is way too sweet. The crust is is sticky and impossible to work with because it falls apart so easily. DO NOT MAKE THIS RECIPE! I you do end up making it, prepare to through out an intire pie.