RECIPE: Concord Grape Pie

True to its name, the Concord Grape was originally developed in 1849 in Concord, Massachusetts by a gentleman named  Ephraim Wales Bull. Today the majority of concord grapes come from upstate New York in the Finger Lakes region. Pastry Chef Ron Paprocki -- a Rochester native -- is no stranger to this autumn fruit.

Just in time for Thanksgiving, Chef shares his recipe for Concord Grape Pie.



  • 160g All-Purpose Flour

  • 16g Sugar

  • 3g Salt

  • 60g Shortening

  • 60g Butter

  • 35g Cold Water

  • 40g Apple Cider Vinegar


  • Sift together the flour, sugar, and salt

  • Cut with the shortening and butter

  • Add water and vinegar

  • Knead dough until combined; cover with plastic wrap and place in fridge until firm

  • Roll out dough to approximately 1/8 of an inch.

  • Line a 9-inch pie tin and cut away remaining dough.

  • Combine scraps, roll out, cut an 8-inch disc, and set aside. This will be your floating lit.




  • 450g seedless Concord Grapes (1 pound)

  • 125g sugar

  • 20g cornstarch

  • 28g lemon juice

  • 2g salt (pinch)


  • Slipskin the grapes by separating the pulp from the skins. Set the skins aside.

  • Take the pulp and place in a large saucepan. Bring to a boil over high heat for 5 minutes.

  • Remove all seeds using a sieve. Mix the now seedless pulp with the skins.

  • Combine all dry ingredients.

  • Stir grapes and lemon juice into dry ingredients

  • Pour the filling into pie shell, and top with the floating pie lid

  • Bake at 425°F for 35-40 minutes