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Concord Grape Pie (Gluten Free Vegan)

This gluten free vegan Concord Grape pie will quickly become your new love language.
Print Recipe
Servings: 8 Slices
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups Gluten Free Flour (I use Bob's Redmill)
  • 1 teaspoon Salt (I use Pink Himalayan)
  • 1 cup Plant Based Butter, cut in cubes (I use Miyokos)
  • 1/2-1 cup Water
  • 7 cups Concord Grapes (See note)
  • 3/4 cup Organic Sugar or Evaporated Cane Juice
  • 1/4 cup Tapioca Starch
  • 1/4 cup Arrowroot Powder
  • 1/2 teaspoon Salt (I use Pink Himalayan)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Vanilla
  • 1 tablespoon Plant Based Yogurt (I use Forager Plain)
  • 1/2 tablespoon Water
  • 1/4 teaspoon Date Syrup (You could try maple if you don't have date)

Method
 

The Crust
  1. Mix flour and salt together.
    Add butter and mix together until it crumbles like wet sand when you squeeze it.
    Then add water, just a bit at a time, until it starts to resemble a dough. The goal is to mix as little as possible at this stage. The water needed can vary a lot, and it is likely that you will have some left over.
    Divide the dough into two equal sized pieces. Wrap them in parchment, and keep them in the fridge for 15 minutes to an hour.
    Roll one of the pieces out, and place it in a 9 inch pie pan, crimping the edges, and poking a few holes in the bottom. Place it back in the fridge.
The Grapes
  1. Rinse 7 cups of Concord Grapes. Squeeze the green clear part out of the purple skin. Save the skins and insides into two separate bowls. This can take a while. Get some help if you can!
    Cook the grape insides on medium in a pot for 15-20 minutes, or until they start to release their seeds. Use a potato masher to help it along.
    When the grapes are broken up well, pour them through a strainer over a bowl. Push the grapes through and discard the seeds.
    Rinse the pot, and combine the grape skins and insides back together. Cook them together for 5-10 minutes, until the mixture is purple and coming together. Add lemon juice.
    Whisk together sugar, salt, tapioca, and arrowroot powder. Add it to the mixture on the stove, and whisk it together, cooking on low for a few more minutes. The mixture will start to thicken. Add vanilla. Let the mixture cool.
    Concord Grapes with skins removed.
Pie Topper
  1. While it's cooking, roll out the second piece of pie dough. Use your favorite cookie cutters to cut out toppers for your pie.
    Preheat oven to 425 degrees Fahrenheit.
    Pour the cooled filling into your pie pan, and add the cut outs on top.
    Mix together syrup, yogurt, and water. Brush it on to the top crust of your pie. This will help it brown in the oven. Sprinkle lightly with sugar.
    Pie Topper On Concord Grape Pie
Baking
  1. Bake for 45 minutes to an hour, checking frequently. If your pie is browning too quickly, you can turn the oven down to 375 degrees, or cover with parchment.
    Keeping a parchment lined cookie sheet below will help catch any filling that may boil over.
    When pie is boiling and the crusts (even the bottom one!) are brown, remove your pie, and let it cool on a trivet.
    It's important to let the pie cool completely before you slice it, so it can set up and thicken properly.
    Slice and serve it up to someone you love!
    Gluten Free Vegan Concord Grape Pie

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