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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.
One of my cookbooks has a recipe for grape pie. It specifies concord grapes, and says (as if the instructions alone are not enough of a warning) that it is VERY labor-intensive. That's probably a big reason.
I thought the crust was too thick and hard, but I made my own almond flour instead of buying some so that could have been the reason, besides the fact that I used a different shaped pan and knew the crust was probably too thick and that I should thin it out some but just didn't. I have made the roasted grapes and onions several times though and used them on chicken and pork, as well as made a salad out of the ingredients minus the crust.
Why can’t the grape filling be simmered and thickened using some corn starch? It’s just another wills and ways thing most likely. Big muscadine grapes could be used as they could be easy to peel and remove seed from.
Ever heard of lemon meringue pie or key lime pie? I think my wife has made grape pie.
I think you missed the logic. Just because there are pies that are made with citrus doesn't mean there are or aren't citrus that are not used in pies. EG: Grapefruit and oranges.
I think you missed the logic. Just because there are pies that are made with citrus doesn't mean there are or aren't citrus that are not used in pies. EG: Grapefruit and oranges.
I found lots of recipes for those too! I'll admit I've only ever tried lemon and lime pies though.
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.
My grandmother used to make grape pies, about one a year.....because it was very labor intensive. Every one of those grapes had to be peeled and seeded. They were very good, though.
I think you missed the logic. Just because there are pies that are made with citrus doesn't mean there are or aren't citrus that are not used in pies. EG: Grapefruit and oranges.
Grapefruits alone have a slightly bitter aftertaste. It might be a good thing, though - to cut on the sweet.
Citrus does well in cold, no bake desserts, like yogurt or cream cheese cakes. Mixed fruit on the top, little glaze to hold it together - delicious.
In America sheet cake and tarts rules. Boring, flavorless dough from the box, layered with heavy cream filling, and colored sugar icing on the top. Portions that could feed 5 people easily.
Now think about using much less of the dough, go flourless or use very thin layers of sponge dough, between fluffy, filled with light yogurt mixed with real fresh chunks of fruit, or foamy meringue, or light mousse, or pudding, or cream cheese. Perhaps topped with little whipped cream, or fruity jello.
Berries, cherries, plums, grapes, citrus chunks... all fit there just fine making the cake light and naturally but not overpoweringly sweet.
Something like this: https://www.pinterest.de/pin/371265563023014905 https://www.pinterest.com/gorzajense...ocami/?lp=true https://www.pinterest.de/Zuckernudel/fruchtkuchen/
I've not only heard of a grape pie--I make them when Concord grapes are in season. The grapes are not skinned (the skins add the proper tartness and color to the pie), but I do seed them by cutting the grapes in half before using a toothpick to pop out the seeds. Seeding grapes is a good project to do outside while wearing an old shirt as it can get messy. The resulting pies are fantastic--especially with a dollop of homemade peanut butter ice cream served on the side.
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I think my wife has made grape pie.
