Concord Grape and Goat Cheese Pie
This Concord grape and goat cheese pie is truly unique - it has bold grape flavors that get tempered by a creamy layer of goat cheese at the bottom of the pie crust. Best served with peanut butter ice cream.
Yield: 8 servings
For the crust
  • 2½ cups all purpose flour
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 cup unsalted European-style butter, cut into ½-inch cubes
  • ½ cup ice
  • 1 cup ice water
  • 2 tbsp apple cider vinegar
For the filling
  • 2 lb concord grapes, stemmed
  • 1 tsp freshly squeezed lemon juice
  • ⅔ cup sugar
  • ¼ cup tapioca pearls
  • ¼ tsp kosher salt
  • 4 oz goat cheese, room temperature
  • 2 tbsp unsalted butter, cubed and chilled
  • 1 large egg, beaten
For the crust
  1. Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss so that they are coated with the flour. Using a pastry blender, cut the butter into the flour until the largest butter pieces are the size of peas. The rest of the mixture should look and feel like Parmesan cheese.
  2. Place the ice in a liquid measuring cup. Add ice water until it reaches the 1 cup mark, then stir in the apple cider vinegar.
  3. Add the ice water-vinegar mixture to the pie crust mixture by the tablespoon, mixing with your hands, until the dough comes together. Remove it from the bowl and cut it into two equal pieces. Pat each piece into a 2-inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  4. Once chilled, roll one disc of dough into a 13-inch round and the second into a 10-inch round on a floured surface. Fit the larger one into a pie plate, letting the extra dough hang over the edge. Place in the refrigerator. For the second disc of dough, place on a baking sheet, wrap with plastic wrap, and transfer to the fridge until you're ready to assemble the pie.
For the filling
  1. Gently squeeze the grapes to separate the pulps from the skins. Set the skins aside - you will need them later. Remove the seeds from the grape pulp over a bowl to catch all of the juices. Discard the seeds. Transfer the grape pulps and juice to a heavy-bottomed sauce pan over medium heat. Cook for 5-6 minutes. Remove any additional seeds that you may have missed.
  2. In a large bowl, combine the grape pulps with the grape skins. Stir in the lemon juice, sugar, tapioca pearls, and salt.
To assemble
  1. When you're ready to assemble the pie, remove the unbaked crusts from the refrigerator. Crumble the goat cheese evenly over the bottom of the pie shell. Spread into an even layer with the back of a spoon or an offset spatula. Pour the grape mixture on top. Dot with the butter cubes. Place the second crust on top and crimp as desired. Place on a parchment-lined baking sheet and put in the freezer to chill for 15 minutes.
  2. Meanwhile, heat oven to 450F.
  3. Brush the top of the pie with the beaten egg. Use a paring knife to cut steam vents in the top. Place in the oven and bake for 15-20 minutes, or until the crust is starting to turn golden brown. Decrease the temperature to 325F and bake for an additional 50-70 minutes, or until you can see through the vents that the pie juices are bubbling in the center of the pie.
  4. Remove from the oven and transfer to a wire rack. Allow to cool completely, 4-6 hours. Slice and serve.
Recipe from Sister Pie
Recipe by Joanne Eats Well With Others at