By Kevin Williams
Amish gardens are usually geared toward “staples”, versatile and easy to grow goodies like tomatoes and zucchini first and then on to potatoes and carrots and lettuce and then, if space permits, melons and some more offbeat stuff like kale or grapes. Amish cooks that don’t grow their own grapes will often mail-order some so they can press them into homemade juice, make them into jellies or even bake them into pies. Yes, grape pie is something that I’ve heard about in Amish kitchens ever since I began doing this 25 years ago. Grape pie occasionally shows up on the menus at weddings and I saw some being served at an Amish benefit supper not all that long ago. I was excited to see it, so I grabbed the last two slices.
The photo isn’t the most attractive because the juice had kind of run out and the crust had crack a bit by the time I got around the photographing the pie. But, man, it was good and grapey. So if you find yourself with an abundance of grapes, I’d encourage you to try grape pie.
Grapes obviously don’t grow well everywhere so grape pie is especially contingent on what region you are in, just like huckleberry pie being popular with the Amish out west or muscadines among the Amish of the South.
This recipe is different from one I ran on the site a couple of years ago, this is a very old recipe from the Berne, Indiana Amish community where grapes are sometimes grown.
Serves: 1 pie
- 5⅓ cups seedless white or red grapes
- 1⅓ cup sugar
- ¼ cup flour
- 1 1 /4 teaspoons lemon juice
- salt to taste
- 1½ tablespoons butter
- Put grapes into saucepan without water.
- Over low heat, add sugar and flour.
- Mix lightly through grapes
- Sprinkle with lemon juice.
- Pour mixture into a pie crust.
- Dot filling with butter.
- Add top pie crust and cut four slits.
- Bake at 425 for 35 - 40 mins