It is here—Concord grape pie season. 🥹

I’m fortunate enough to have an area farmer that has an incredible Concord grape vineyard. I usually get 25-30lbs to process. The first time I made a Concord grape pie it immediately became my favorite pie. It’s a time-consuming endeavor, but it’s so worth it. It makes for a really versatile filling. I’ve made it with a standard all-butter double crust; an aged Gouda double crust; a single crust with meringue topping; and a single crust with a whipped peanut butter topping. Sometimes I’ll add a layer of honey goat cheese to the bottom crust or mascarpone—kind of like a wine and cheese pie.