Naples Grape Pie Recipe ππ₯§
Overview:
The small town of Naples, New York, nestled at the Southern tip of Canandaigua Lake, is renowned for its delightful grape pies! This recipe comes from none other than Irene Bouchard, often hailed as the mother of Naples’ grape pies, if not their actual creator! Her pies gained national attention when they were featured on an episode of the Food Network’s “Food Finds,” highlighting the Finger Lakes’ culinary specialties. Get ready to embark on a flavorful journey with this easy-to-follow recipe, perfect for dessert lovers!
Ingredients:
- 5 1/2 cups concord grapes π
- 1 cup sugar π
- 1 tablespoon tapioca
- A dollop of butter π§
Instructions:
| Steps | Time |
|---|---|
| 1. Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside. | 20 minutes |
| 2. Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil for 5 to 6 minutes; put it through a colander or food mill to remove the seeds. | 5 minutes |
| 3. Pour the hot pulp over the skins and let the mixture sit for 5 hours (Irene says this colors the pulp and makes it pretty). | 5 hours (sitting time) |
| 4. Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter. | 5 minutes |
| 5. Put on the top crust (Irene uses a “floating” top crustβa circle of dough slightly smaller than the top of the pieβbecause it is easier than crimping top and bottom together and it also makes a pretty purple ring around the edge). | 5 minutes |
| 6. Bake at 400Β°F (205Β°C) for 15 minutes. | 15 minutes |
| 7. Lower the temperature to 350Β°F (177Β°C) and cook for 20 minutes more until the crust is browned and the juice begins to bubble up. | 20 minutes |
Instructions in Detail:
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Prepare the Grapes: Start by gently popping the skins off the concord grapes. You can do this by pinching them at the end opposite the stem. Once done, set the skins aside for later use.
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Cook the Grape Pulp: Take the grape pulp (without adding any water) and place it into a heavy pan. Bring it to a boil over medium heat and let it bubble away for about 5 to 6 minutes. This process helps to soften the grapes and extract their sweet essence.
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Strain the Pulp: Once the grape pulp has cooked, pass it through a colander or food mill to remove any seeds. This step ensures a smooth and seed-free filling for your pie.
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Combine with Skins: Pour the hot, seedless pulp over the reserved grape skins. Let this magical mixture sit for about 5 hours. According to Irene, this step not only infuses the pulp with vibrant color but also enhances its overall aesthetic appeal.
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Sweeten it Up: After the waiting period, it’s time to sweeten the grape mixture. Stir in the sugar and tapioca, ensuring they are well combined. The tapioca acts as a natural thickener, giving your pie filling the perfect consistency.
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Prepare the Pie Crust: Take your prepared pie crust and carefully pour in the grape filling. Dot the top of the filling with small pieces of butter. This adds richness and a lovely buttery flavor to every bite.
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Top it Off: For the pie’s top crust, Irene recommends a “floating” technique. Roll out a circle of dough slightly smaller than the pie’s top. Gently place it over the filling. This method not only looks elegant but also creates a beautiful purple ring around the edge as the grape filling bubbles up.
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Bake to Perfection: Preheat your oven to 400Β°F (205Β°C) and bake the pie for 15 minutes. This initial burst of heat helps to set the crust and kick-start the cooking process.
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Final Touch: After 15 minutes, reduce the oven temperature to 350Β°F (177Β°C). Continue baking for an additional 20 minutes or until the crust turns a delicious golden brown and the grape filling starts to bubble up temptingly.
Serving Suggestions:
Allow the Naples Grape Pie to cool slightly before serving. This pie shines when paired with a dollop of whipped cream or a scoop of vanilla ice cream. Its sweet, tangy flavor is the perfect ending to any meal, particularly in the spring and summer months when grapes are at their peak.
Nutritional Information (Per Serving):
- Calories: 2056.9
- Total Fat: 61.5g
- Saturated Fat: 15.5g
- Cholesterol: 0mg
- Sodium: 945.3mg
- Total Carbohydrate: 377.2g
- Dietary Fiber: 11.2g
- Sugars: 282.6g
- Protein: 14.3g
Keywords:
Dessert, Berries, Grapes, Fruit, Low Protein, Low Cholesterol, Healthy, Spring, Summer, Winter, Sweet, < 60 Mins, Oven, Easy
Recipe Yield:
1 9-inch pie π₯§
Notes:
- For best results, use fresh concord grapes when they are in season for the fullest flavor.
- If tapioca is unavailable, you can substitute with cornstarch or arrowroot powder for thickening.
- Irene’s “floating” top crust technique not only looks stunning but also simplifies the pie-making process.
Now, gather your ingredients, roll up your sleeves, and let the aroma of freshly baked Naples Grape Pie fill your kitchen with warmth and joy! πβ¨ Enjoy every slice of this delightful treat, crafted with love from the heart of grape country! π₯§π
