Comments on: Vineyard Pie

By: Kelly

Kelly — Sat, 09 Nov 2013 22:57:56 +0000

Australia is a great grape growing place! You guys put out some mighty fine Shiraz! :)

By: ralph brew

ralph brew — Sat, 09 Nov 2013 22:50:52 +0000

Thanks for that. What a great recipe! And I have concord grapes too, even though I live in Australia.

By: Kelly

Kelly — Sat, 09 Nov 2013 21:44:20 +0000

Hmmm yes, it may be a cooking time and difference in ovens. First time that i made this I did two pies, one that went to the contest and the other stayed at home and rested. The contest pie was a little more runny than I would have liked, but still held together when lifted from the pan (the filling didn’t pour out of the sides too much).
The next day, we sliced in to the second pie to serve to friends and it was perfection, nicely gelled, but not stiff.

I would suggest letting it sit longer to allow the tapioca to set up. If you cut in to it while it is still warm, the tapioca has not really had a chance to set up and gel, from my own trial and error experience.

By: Lauren

Lauren — Mon, 07 Oct 2013 04:24:40 +0000

How long did you wait until cutting into it when it was cool? I made this last year and it was a huge mess because of the same problem. I tried it again this year and so far the results were better but not perfect yet. It’s still quite runny. I used the 1/4 cup of Tapioca flour as you suggested.

Although, I will say, it may be my cooking times; I cooked mine for the times you listed and I found that to brown the crust at the end my oven needed 30-40 minutes longer. I want to make this as cherry-pie like texture as possible; What do you suggest?

By: Pretty Pies & I’m BACK! | nommynom

Pretty Pies & I’m BACK! | nommynom — Tue, 12 Mar 2013 02:30:23 +0000

[…] followed my Mom’s method when I made my Vineyard Pie several years ago, by hand cutting the dough, forming small balls to make clusters and rolling out […]

By: Kelly

Kelly — Thu, 15 Oct 2009 18:29:31 +0000

It was not runny at all, think of how the filling on a perfect cherry pie is and that is how the inside came out on this one. The fruits also had a cherry-like texture as well, which was exactly what I had hoped. ;)

One note though… that with Tapioca as a thickener the pie really needs to cool down completely before cutting into it to properly set up. My first test run pie I cut into it pre-maturely and it was a mess due to not being warm and not fully set. I originally had half the amount of Tapioca and I increased it for this recipe, glad I did as it seemed to be the perfect amount.

Your recipe looks really good though, it looks similar to some of the old recipes I saw for Concord Grape Pie. Ain’t nothin’ wrong with that ;)

By: Meathead

Meathead — Thu, 15 Oct 2009 00:44:12 +0000

Been working on my Grape Pie recipe too, based on an old local recipe from Canandaigua NY where it is a local specialty. I’ll share the link with the understanding that I have to run one more test cook before I publish it. It is very different than yours. Tell me, how runny was yours?

http://amazingribs.com/recipes/desserts/grape_pie_recipe.html

By: Kelly

Kelly — Fri, 02 Oct 2009 03:49:41 +0000

Unfortunately after the judges tore into it, there was not a presentable slice to photograph. It got really mangled. The inside consistency is just like a juicy Cherry Pie filling.

By: Larry Brennan

Larry Brennan — Fri, 02 Oct 2009 03:40:27 +0000

That looks great – I’d love to see a photo of a slice to have some idea of the consistency of the interior. Now all I need is an occasion to make one!

By: Rasmus

Rasmus — Thu, 01 Oct 2009 23:39:49 +0000

As usual, I can testify to the tastiness of this. Even though grape is not my favorite pie filler, the combination of all the ingredients took it to another level. And apparently, I was not the only one who thought so (or is it a coincidence that both judges made their own grape pies right after the contest? I don’t think so).