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Pie of the Vine: Grape Pie

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Member since 2008
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Serves 12 | Prep Time 30 | Cook Time 30

Why I Love This Recipe

I love baking. I especially love challenging myself to create new, delicious recipes to share with my friends. A few coworkers and I were discussing whether or not you could bake a pie with of course I had to try it!

This recipe is easy, fast, delicious & just worked out so well! It gave me a ton of confidence to keep experiementing

Ingredients You'll Need


Grapes, Cinnamon, Butter...

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Preheat oven to 425 degrees with the wire rack placed in the middle.

For the crust: The ingredients above account for two pie crusts. I chose to make a lattice top for my pie - you could also do a full crust topped pie. I also made each crust separately to make sure the consistency is correct. Below is how I made each of the two pie crusts used.

Cut 2 TBSP Blue Bonnet into small cubes. Combine with 1 cup Flour with Blue Bonnet by pinching the pieces of butter into the flour. Add the water 1 TBSP at a time until you get a pie dough consistency. Use up to 3 TBSP of water per pie crust.

Create a ball out of each combined pie crust and place in the fridge for 10 minutes to allow to cool.

When cool, roll out each ball individually between two pieces of waxed paper.

Place back into the fridge for 20-30 minutes until the rolled out dough sets. Take one rolled out dough piece and remove one side of the waxed paper. Flip onto the pie tin. Remove other side of waxed paper & fit the dough into the pie crust. Keep the second piece of pie dough in the fridge.

For the Filling: Cut the grapes in half and place into medium sauce pan over medium heat.

Allow to cook until grapes are hot and simmering. Use a colander to drain the juices out of your hot grapes. Place the grapes back into the sauce pan, over medium heat.

Cut 2 TBSP Blue Bonnet and mix into grapes. Add salt and cinnamon and combine mixture entirely. Remove from heat and allow mixture to cool 5 minutes.

When cool, scoop all filling into the pie tin containing one of the pie crusts. Remove second pie crust from the fridge and remove one of the pieces of waxed paper. Replace waxed paper and flip the crust. Remove other waxed paper (by doing this, you're loosening the dough for easier use). Cut the dough the long way into thin, 1/4-1/2 inch strips to use to make lattice.

Bake pie for 30 minutes at 425 degrees, turning 1/2 way through (ovens may vary...bake until crust is light brown). Remove from oven and allow to cool. Serve with low-fat vanilla ice cream (or the ice cream of your choice) and enjoy!

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