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Old 06-04-2018, 09:36 PM
 
Location: SC
8,382 posts, read 5,027,225 times
Reputation: 12029

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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?

What's the deal with grape pies?
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Old 06-04-2018, 09:41 PM
 
Location: Texas
6,459 posts, read 2,346,379 times
Reputation: 13839
I've never heard of this.


They probably don't hold up well in a pie crust. Might work better in a cobbler.
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Old 06-05-2018, 04:17 AM
 
Location: Florida
659 posts, read 139,759 times
Reputation: 1563
Quote:
Originally Posted by blktoptrvl View Post
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.
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Old 06-05-2018, 04:51 AM
 
3,877 posts, read 4,574,828 times
Reputation: 10014
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.
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Old 06-05-2018, 06:05 AM
 
11,697 posts, read 16,450,382 times
Reputation: 16349
Grape tarte, yes but not much flavor.
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Old 06-05-2018, 06:07 AM
 
Location: The South
4,532 posts, read 3,169,002 times
Reputation: 6615
Quote:
Originally Posted by blktoptrvl View Post
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.
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Old 06-05-2018, 06:41 AM
 
Location: Massachusetts
3,292 posts, read 1,839,965 times
Reputation: 10414
Quote:
Originally Posted by blktoptrvl View Post
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!#@#!
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Old 06-05-2018, 08:10 AM
 
Location: S. FL (hell for me-wife loves it)
2,984 posts, read 1,711,202 times
Reputation: 8914
Just a question...
Wouldn't a grape pie actually be more of a 'grape jam pie?'

I mean, think of the pectin content, sugars added, etc. It sounds to me it would be like baking grape jam into a pie crust. Just my two cents.

Don't we already have that? Those pop-tart thingys?
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Old 06-05-2018, 08:47 AM
 
Location: San Antonio/Houston
33,573 posts, read 51,786,623 times
Reputation: 82993
Quote:
Originally Posted by blktoptrvl View Post
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:

https://www.mytastepol.com/r/proste-...275719667.html
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Old 06-05-2018, 08:50 AM
 
608 posts, read 281,196 times
Reputation: 1932
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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