Musings on Concord Grape Pie

It wasn't until after taking these pictures that I truly understood the meaning of "pie hole".

This is becoming an annual event:  me posting and chatting about my experiences with my Concord grape pie making.

This year's ideas are that due to the runny nature of this pie, it could use another tablespoon of thickener (I'm using tapioca starch these days even though you could use organic corn starch or, like I suggest in the recipe , instant tapioca).


Mostly what I'm thinking about is that these would be best made individually, thereby eliminating all the fuss with trying to serve it (by all means if you make this as a regular pie let it cool and chill in the fridge over night).  The other thing is the distance between the pie roof and the pie filling: it's like a frickin' cave! In my mind the ideal top crust hovers close to it's filling.

Anyway... these are minor issues for what has to be the most delicious fruit pie known to mankind.

Next up in my ongoing exploration - individual pies with crumble topping!

Oh and I don't want to be mean, but if you live somewhere that doesn't have Concord grapes forget about making this pie.  No other grape has the unique, sweet tart foxy flavor of Concords.  It's a unique treat for those of us lucky enough to live where Concords grow.