an overhead shot of grape pie with a couple slices cut out and grape leaves laying around it

Concord Grape Pie

Learn how to make the best Concord Grape Pie with an easy-to-follow, family recipe. Grape pie with streusel topping has easy, step-by-step instructions full of tips and tricks for making homemade grape pie filling.
Course Dessert, Gluten Free Pie, Pie
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 483kcal
Author Melissa Erdelac


  • 6 cups washed, de-stemmed concord grapes (about 2 1/2 lbs. with stems on)
  • 1 cup sugar
  • 1/3 cup all-purpose flour or gluten free flour, (I recommend Cup 4 Cup gluten free flour)
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice

Streusel topping:


  • Preheat over to 400ºF.
  • Gently squeeze the grapes so the pulp slips out of the skin into a medium saucepan. Separate the skins into a small bowl and set aside to use in pie filling.
  • Bring pulp of grapes to a boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
  • Remove from heat and immediately pour through mesh strainer fitted over a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with only the seeds, and you won't be able to get anymore pulp out. Discard seeds.
  • Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, whisk in lemon juice, sugar, flour, and salt until smooth. Stir the reserved skins into the pulp mixture.
  • Pour grape mixture into the unbaked pie shell and prepare the streusel topping. (11/3/2019 NOTE: Some readers have said the filling was too much for their pie. Either split between 2 pie shells or freeze half the filling for future use to not risk pie overflowing.) With a fork mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.
  • Bake for 40-50 minutes or until crust is golden brown and grape filling is bubbly throughout. Cool for at least an hour before serving. Serve warm with ice cream or at room temperature. Store leftovers on counter, uncovered*.



    How to serve and store grape pie
    Before cutting and serving concord grape pie allow it to cool 1-2 hours for filling to set. Concord grape pie may be served warm with ice cream or at room temperature.
    Do not refrigerator leftovers. Grape pie can sit on the counter up to 2 days. Leaving it uncovered keeps the crust crisp and prevents the pie from becoming soggy. If you need to cover it, turn a large bowl over the pie. 
    How to Freeze Grape Pie
    Concord Grape Pies may also be frozen fully assembled. Growing up, my mom would always double the recipe making one to enjoy right away and one to freeze for later.
    1. Prepare the pie according to recipe directions, but do not bake.
    2. Place pie with streusel topping on a baking sheet and freeze until solid.
    3. Once the pie has frozen completely wrap securely with plastic wrap. Cover plastic wrap with a double layer of foil. Freeze up to 6 months.
    4. When ready to bake unwrap pie and bake from frozen. The pie will take up to twice as long to bake so make sure to protect the crust with a silicone pie shieldor aluminum foil. 


    Concord Grape Crisp
    Forgo the pie crust and turn Concord grape filling into a jammy fruit crisp served warm with ice cream. 
    1. Pour grape filling into a 8X8 baking dish and preheat oven to 350ºF.
    2. Prepare streusel topping recipe, adding 1/4 cup brown sugar, 1 cup old fashioned oats, and an extra 4 tablespoons of softened butter. 
    3. Sprinkle topping over grape pie filling and bake for 30-35 minutes, or until fruit is bubbling all over.
    4. Let cool for 20 minutes and serve warm with ice cream.


    Calories: 483kcal | Carbohydrates: 89g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 239mg | Potassium: 360mg | Fiber: 3g | Sugar: 65g | Vitamin A: 382IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg