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Concord Grape Slab Pie

Course: Dessert
Cuisine: Pie
Author: Jessie Sheehan

Ingredients

  • Pie dough:
  • 2 1/4 cup 2 tbsp pastry flour (I recommend King Arthur flour)
  • 1 tbsp granulated sugar
  • 2 sticks 16 Tbsps high-fat, salted butter, cold
  • 1 tbsp cider vinegar
  • 3 tbsp cold water
  • Egg wash:
  • One large egg
  • 2 tsp heavy cream
  • Sugar in the raw for decorating
  • Pie filling:
  • 5 lbs about 15 cups concord grapes, stemmed and rinsed
  • 1 1/4 - 1 1/2 cup sugar
  • 5 tbsp arrow root
  • 4 tbsp unsalted butter sliced into 1/2" bits

Instructions

  • Pie crust instructions linked above.
  • Remove the skins from the grapes by pinching each grape until the pulp pops out of the skin, but do not try to scrape the skins clean of all the pulp. A little residual pulp is a good thing.
  • Place the skins in a large bowl and the pulp in a medium-sized sauce pan. Bring the pulp to a boil over high heat, stirring constantly, for about 6 to 10 minutes. As the pulp cooks and breaks down, it will release the seeds. once the vast majority of the seeds have separated from the pulp, remove the pan from the heat.
  • Place a medium wire mesh sieve over the bowl with the skins, and using a rubber spatula press the pulp through the sieve into the bowl with the skins. Mix the skins and pulp together and place in the refrigerator for two hours.
  • Remove the filling from the refrigerator, add the sugar and arrow root and stir well to combine, making sure the arrow root is thoroughly dissolved.
  • Place one rolled out sheet of dough in the bottom of the half sheet pan as per the instructions and add the filling. Dot the top of the filling with the butter, and continue to follow the off the charts flaky pie dough instructions for prepping and baking your pre-baked pie.