Michigan 
Concord grape pie is the result of German culinary traditions and an American fruit. German immigrants brought their passion for grape pie to the New World. The Concord grape was developed in the United States and named after the Massachusetts town. Because of the tannins in the grape, Concord grape pie is often said to taste like wine.Concord grapes are commonly used for juice or jelly. The pie became a specialty in western New York state as well other regions where the grape is grown, including Pennsylvania, Ohio, Michigan, and Washington state. Though somewhat involved in preparation, this recipe makes an unforgettably flavorful pie.
Recipe Servings: 6
+ 2 hours resting
Ingredients
Pastry:
- 2½ cups all-purpose flour
- 1 tsp salt
- 18 Tbsp unsalted butter, chilled and cut into small pieces
- ¾ cup ice water
Filling:
Directions
- Whisk together flour and salt in a large bowl.
- Add the butter and blend using a pastry cutter until coarse crumbs form.
- Sprinkle up to 10 tablespoons ice water into the mixture, stirring dough with fork until it just holds together.
- Press dough into round ball and transfer it to a lightly floured surface.
- Knead the dough a few times until smooth and then divide it into two balls, one slightly larger than the other.
- Cover each ball with plastic wrap and chill in the refrigerator for 2 hours.
- Slip pulp of each grape out of its skin into a medium pan. Set skins aside in a large bowl.
- Cook grape pulp over medium heat, stirring often, until soft, about 8–10 minutes.
- Pour mixture into the bowl with skins. Press pulps using the back of a spoon and discard the seeds. Let mixture cool completely.
- Stir in the sugar and tapioca once cooled and then set it aside.
- Preheat oven to 400°F.
- Roll larger dough ball out into a 12-inch circle on a lightly floured surface and then press it into a 9-inch pie pan.
- Pour grape filling into pie pan and sprinkle the butter over the top.
- Roll remaining dough into a 10-inch circle and cut a 1-inch hole in the center, to allow steam to escape while baking.
- Cover the filling with the dough circle, folding and crimping the edges under to seal.
- Bake 20 minutes, then reduce oven temperature to 350°F, and continue baking until pastry is golden brown, about 45–50 minutes.
- Remove pie from the oven and let cool completely before serving.
For Pastry:
For Filling:
For Assembly:
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