I have so many wonderful collectibles acquired over the last 80+ years. Some were gifts, some were part of my life growing up, some were inherited, some were purchased at antique malls, gift shops or thrift stores – all are precious to me. Some items are kept up year-around while others are brought out seasonally and on holidays. Unfortunately, many priceless-to-me objects go undisplayed and unseen for years, so each week, I’m going to pull out an item and post a COLLECTIBLE OF THE WEEK.
Once a year, if I’m lucky, I find Concord grapes at a farm market and make Streusel Concord Grape Pie. It’s probably my favorite pie and I get out my vintage pie-baking utensils to make it.
There’s a little bit of work involved, including putting the cooked grape pulp through a food mill ….
The dough is rolled out with a one-piece rolling pin my mother gave me over 40 years ago.
I use a pie pan that my toddler children gave me for Christmas in 1956 after they carefully saved up enough Wilson evaporated milk labels to get it.
Actually, I don’t use the pastry blender at all but have it among my collection of depression-green handled utensils. I once heard Alton Brown, TV food expert, say that mixing with the hands provided exactly the right amount of warmth for making good pastry and that’s the way my grandmothers, mother and I had been doing it all along.
I used my vintage kitchen items to make a Streusel Concord Grape Pie on this past Sunday and it’s still my favorite.
If you’re fortunate enough to find some Concord grapes and don’t mind spending a little time peeling them, here is my recipe. https://lillianscupboard.wordpress.com/2007/09/24/streusel-concord-grape-pie/
LILLIAN'S CUPBOARD 
Lillian, my husband had a patient who would make him one of these pies every year, when her grape arbor was in full harvest. I remember the wonderful smell & tastes like it was yesterday. YUMMY!
I don’t own the neat tools you have to accomplish this recipe so I’ll have to enjoy it vicariously…your picture makes me drool just thinking about it!
Love this one too! Your food mill is gorgeous but of course the pie pan is most precious because your kids got it for you! Grape Pie is something I’ve never had but we do a Native American version called Grape Dumplin’s and I was just thinking of pulling some grapes from the backyard vines and making some – now I want to make this pie!
What a blessing to have those things that evoke so many memories for you!! I have some things that belonged to my mother and they always bring back memories and make me smile. That pie looks and sounds wonderful!! I’ve never seen Concord grapes for sale at the farmer’s market… but i’ll keep looking.
I love seeing the tools of the trade! I remember my grandmother using similar items and often wo der where they all went. My favorite tool of hers to use was the hand crank egg beater. It would whip up cream or eggs or frosting. Thanks for sharing the recipe.
Once upon a time I lived with a grape arbor. And I had a Foley Food Mill. Alas, I must have given it away in downsizing. But I used to make a grape pie filling and a grape conserve that I put on cheesecake instead of cherries. Thanks for bringing back memories.
Lillian, I haven’t any concord grapes available to me, but I do have buckets of Muscadines coming ripe. Shouldn’t they work for the recipe? Love your old tools! I have save many from Bob’s mother and grandmother, and I have such a good time using them in the kitchen!
Thank you for sharing!
I would think any good tart grape would work well in this recipe. Glad to hear that you’re using your family’s old kitchen tools.
Lillian
My local fruit and berry farmer raises Mars grapes. The same wonderful rich flavor of the Concord (which were always my favorite and ‘go-to’ grapes), but without the seeds. This pie was my sister-in-law’s favorite, once a year her Mother made her one; both were remarkable women and I miss them every day. Thanks, as always, for sharing.
This year, I didn’t get the grapes from Bulk Foods. The last couple of years, I’ve made the BEST grape juice in the world from the grapes – a couple of gallons from a big box – I guess that’s half a bushel? I don’t know, but it’s a lot of grapes that aren’t that tasty to eat, because of the skins, but oh, brother does it make GREAT sweet juice! I bet it would be great for this pie, too, with the pulp included. Just no seeds. =) Thank you for sharing these wonderful things and their history. I know my mother and grandmother had some of those utensils, but Mama used her hands on pie crust, too. I remember her pinching the tops to the bottoms on things like apple and peach.
My sister has small grapes but they have an intense flavor. I think they will make a wonderful pie. Using the food mill to separate the seeds and skins will make it a breeze. Thanks!
Lillian, I really want to make this pie. Thank you, again, for posting the recipe. My great grandfather (from Sicily) grew concord grapes and made his own wine. Every time I see and taste these grapes, it reminds me of him. I just need to find the grapes around here. It shouldn’t be too difficult- I hope. I’ve made grape juice concentrate from these grapes, and it is the best juice in the world 🙂
There were some concord grapes in the store the other day. I am going to try this – love this!