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I've traveled the entire country, and I don't think I have ever seen a grape pie advertised or for sale. Yet there are recipes on the net; researching this subject (just prior to posting) I googled and found "Grape Pie" recipes, and there are plenty of pie recipes that use raisins.
Grapes are a sweet fruits and the only other fruits I know of that are not in pies are citrus.
Is there something about grapes that does not lend to bulk or national pie making? Do they taste too sweet?
I've traveled the entire country, and I don't think I have ever seen a grape pie advertised or for sale. Yet there are recipes on the net; researching this subject (just prior to posting) I googled and found "Grape Pie" recipes, and there are plenty of pie recipes that use raisins.
Grapes are a sweet fruits and the only other fruits I know of that are not in pies are citrus.
Is there something about grapes that does not lend to bulk or national pie making? Do they taste too sweet?
What's the deal with grape pies?
Ever heard of lemon meringue pie or key lime pie? I think my wife has made grape pie.
It's the water content, plus the seeds/skins. The grapes that might make a good pie have seeds and must be skinned, split and seeded. Seedless grapes don't have enough flavor and pectin to make the skinning of them worthwhile. If you went to all that trouble, then you'd have to cook down the grapes by about 2/3rds to get to a point where your filling *might* set up. Oh, and the color. Without the skins, the grape meat of the flavorful, seeded grapes is a rather unappetizing gray-green.
I've traveled the entire country, and I don't think I have ever seen a grape pie advertised or for sale. Yet there are recipes on the net; researching this subject (just prior to posting) I googled and found "Grape Pie" recipes, and there are plenty of pie recipes that use raisins.
Grapes are a sweet fruits and the only other fruits I know of that are not in pies are citrus.
Is there something about grapes that does not lend to bulk or national pie making? Do they taste too sweet?
What's the deal with grape pies?
Seach “Muscadine pie”. I believe they grow in SC. I have ate it several times.
I've traveled the entire country, and I don't think I have ever seen a grape pie advertised or for sale. Yet there are recipes on the net; researching this subject (just prior to posting) I googled and found "Grape Pie" recipes, and there are plenty of pie recipes that use raisins.
Grapes are a sweet fruits and the only other fruits I know of that are not in pies are citrus.
Is there something about grapes that does not lend to bulk or national pie making? Do they taste too sweet?
What's the deal with grape pies?
I have never made a grape pie but I have been meaning to for a long time.
I collect old cookbooks mainly 1900-1950. I love to try a lot of the recipes I find in them. I have run across many for grape pie. They intrigue me and I want to try. Problem is and I am guessing this is why makng grape pie has fallen out of favor, is that are very time consuming and fussy to make.
Grapes need to be de seaded and skins removed. I suppose I could use seedless but I am convinced seedless grapes are inferior.
One of these days I am going to say aside enough time and make me a grape pie!
Last edited by magicshark; 06-05-2018 at 06:44 AM..
Reason: Autocorrect!#@#!
I've traveled the entire country, and I don't think I have ever seen a grape pie advertised or for sale. Yet there are recipes on the net; researching this subject (just prior to posting) I googled and found "Grape Pie" recipes, and there are plenty of pie recipes that use raisins.
Grapes are a sweet fruits and the only other fruits I know of that are not in pies are citrus.
Is there something about grapes that does not lend to bulk or national pie making? Do they taste too sweet?
What's the deal with grape pies?
. I suspect that there is a problem with the moisture. Grapes are a juice in a thin skin. Bake it and the juice will leak, and saturate the dough.
Probably the same reason why don't you see watermelon cakes...
I ate grape cakes in Poland, but they solved the problem by immersing the grapes in a jello. See picture here:
My mother, rest her soul, was famous far and wide for her plum cake. Plums are like extra large grapes, so baking with this type of fruit is possible. The excess water in grapes might be an issue, so why not start with a 50/50 mix of grapes and raisins?
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I think my wife has made grape pie.
