Grape pie

Grape pie is a type of fruit pie. The Concord grape variety is prepared as part of harvest time traditions in parts of the United States.

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Concord grape pie

Grape pie made with Concord grapes is a regional specialty of Western New York, including the Finger Lakes region, Pennsylvania and other areas of the United States where the grape is grown. Vineyards that grow the grape, which was developed in the U.S., stretch from Western New York across Pennsylvania and into Ohio forming a "narrow 100-mile-long strip" that includes Westfield, New York, "Concord grape juice capital of the world" on the southern Lake Erie shore.[1] Grape pie is a specialty and tradition of Naples, New York,[2][3] host of the Naples Grape Festival and home to Angela Cannon-Crothersm, author of Grape Pie Season.[4]

The traditional recipe using Concord grapes,[5] is said to taste like wine due to the inclusion of tannins. [6] Variants on the dessert use other grape types and various other ingredients.

The grape pie is part of the traditional cuisine of German immigrants to the region, including those preserved at Old Economy, founded in 1824.[6] The pie-making is a "very long process" and includes "skinning the grape, cooking the pulp and separating out the seeds."[6]

See also

References

  1. ^ Clementine Paddleford Look What You Can Make With Grapes! May 13, 1962 page 24 Los Angeles Times
  2. ^ "Consider the grape pie, whose unique flavor inspires thousands to take the spectacular drive to Naples each autumn for a bite — and more. In fact, we’d bet more people these days think of grape pies than they do Widmer wines when contemplating Naples." In Naples. the grape will still reign supreme September 29, 2009 Daily Messenger
  3. ^ The Great Grape Pie Escapade September 14, 1988 Washington Post
  4. ^ Read all about ... pie, and more September 24, 2009 Daily Messenger /MPNnow.com
  5. ^ Carol Ness Seasonal Cook: Short-lived Concord grapes elevate humble pie August 20, 2008 San Francisco Chronicle
  6. ^ a b c Margi Shrum At Old Economy, a pie worth toasting September 24, 2009 Pittsburgh Post-Gazette

Further reading