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
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.
CONCORD GRAPE FILLING
450g seedless Concord Grapes (1 pound)
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