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Concord Grape Pies with Thyme and Rye

August 30, 2015 | 16 comments

While everyone’s complaining of zucchini overload, I on the other hand, am complaining about grape overload. Our 2 year old grape plant just started producing bunches plump, fragrant grapes frosted with powdered sugar. This can be both a good and a bad problem. These grapes are wonderfully perfumed like flowers which makes them delightful to eat. However, there aren’t a whole lot of recipes that use concord grapes, besides jam. I guess the skin and seeds just complicate things by a bit.



Purple Fork

I shouldn’t complain because what’s better than jammy pie dough scented with thyme? Especially with the flakiest crust that I’ve ever made all thanks to a french method called fraisage. In conclusion, you should make this now.

Okay so sorry for the the short post today but you probably want to get to making these pies! I’m gonna make up for that and the fact that these photos are super blurry with photos of grapes! Apparently you can’t take photos at 9pm anymore and still expect them to turn out somewhat sharp. 😐

But grapes (and a spiderweb) ! πŸ˜€


Concord Grape Thyme Pie (2)

Concord Grape Thyme Pie

Grapes (2)

Spider Web



// I actually made 2 pies instead of 3, and you can see that one of them is a circle instead of a half moon shape. It’s up to you which one to do.


Concord Grape Pies with Thyme and Rye


Pie Filling (basically concord grape jam with thyme)

  • 1 Β½ cup concord grapes
  • ΒΌ cup sugar
  • 1/8 tsp vanilla
  • Pinch of salt
  • Β½ tsp thyme 3 stalks chopped

Pie Crust

  • 1/3 cup rye flour
  • 1/3 cup white flour
  • Pinch of salt
  • ΒΌ cup cold butter cubed into 1/2 cm pieces
  • 1-3 tbsp water


  • 1 egg
  • sugar


  1. Squeeze the innards out of the grapes (I know that doesn't sound especially pleasing, but you get the point) and put the peels in one goal and the insides in another. Cook the insides over low heat until soft, about 10-15 minutes.
  2. Place it in a strainer and push everything out but the seeds into the pot. Add the grape skins, sugar, vanilla, salt, and thyme. Cook over medium heat until purple, and it's soft and jammy. It should be thick. Set aside.
  3. To make the pie crust, mix all the pie crust ingredients together, leaving 1/2 of the butter cubes whole. Add enough water until the dough comes together.
  4. Take a handful of the dough and kinda wipe it onto a hard surface and scrape it off and put it in a pile. Repeat with the rest of the dough.
  5. Shape into a rough circle and refrigerate for at least 30 minutes.
  6. When ready to assemble the pies, preheat the oven to 425 F. Roll the dough about 1/4 cm thick and cut out 3 circles about 7-8 cm in diameter.
  7. Split the filling into thirds and place it in each circle. Fold each circle in half and seal the sides down with a fork. Cut slits to let out the steam. Brush each pie with a beaten egg and sprinkle with sugar.
  8. Bake until golden, around 20-30 minutes.


read or add your own

  1. Sweetima on

    August 30, 2015 at 3:51 pm says

    This sounds delicious! And the photos are stunning πŸ™‚

    • Anne on

      September 6, 2015 at 8:47 pm says

      Thank you!!! πŸ˜€

  2. Courtney | Fork to Belly on

    August 30, 2015 at 4:41 pm says

    Grapes is all I’ve been seeing in the grocery store these days! I’ve been sooo wanting to bake something with them and these handpies are so cute πŸ™‚

    • Anne on

      September 6, 2015 at 8:50 pm says

      Cute food is the best πŸ˜‰ Thanks Courtney!

  3. Sabrina on

    August 30, 2015 at 6:35 pm says

    I love how you used grapes in this! And I’m absolutely obsessed with concord grapes…

    • Anne on

      September 6, 2015 at 8:50 pm says

      Hahha me too thank you Sabrina! πŸ˜€

  4. YuenShan @ on

    August 31, 2015 at 6:17 am says

    Don’t worry about the short post – your recipe is great. And I like the gif where you show how to make pie dough with the fraisage method. It’s much easier to understand than reading about it.

    I also nominated you for the Liebster Award πŸ™‚

    • Anne on

      September 6, 2015 at 8:55 pm says

      Awww thank you YuenShan!!! Thanks for your constant sweet words + complements, it really means a lot to me πŸ˜€ -also, I’m honored that you nominated me for the award, really! πŸ˜‰
      Thanks so much again!!

  5. Josefine on

    August 31, 2015 at 6:45 am says

    This is perfect! Absolutely perfect! Our grape bush (the exact same grapes as yours) is exploding with grapes at the moment. Thanks for telling me they are called concord grapes btw.
    I didn’t know you could bake with them – but now I have to try. Thank you!

    • Anne on

      September 6, 2015 at 9:03 pm says

      Hahha yeah concord grapes are the best -so flavorful! Thank you Josefine πŸ˜€

  6. Ben Maclain | Havocinthekitchen on

    September 1, 2015 at 11:06 am says

    Grape overload? Sounds fantastic! If you need any help, you can always send a box with the grapes to me. In the second box put these gorgeous pies, please! Seriously, grapes, thyme, and rye flour (just love it!). That looks and sounds fabulous! Well done.

    • Anne on

      September 6, 2015 at 9:04 pm says

      ahahaa I dunno how well they’d survive the trip over, but I would gladly if we had any left! Thanks!

  7. Beeta @ Mon Petit Four on

    September 2, 2015 at 2:39 am says

    What a lovely idea, Anne! Your grapes look delightful..and pairing it with the thyme in flaky pastry is so genius. And fraisage!! My favorite way to make pastry <3 Love your gifs, as usual! XO

    • Anne on

      September 6, 2015 at 9:05 pm says

      Thanks Beeta! Your comments are always the sweetest <3

  8. Eva on

    September 3, 2015 at 6:50 am says

    Il a l’air dΓ©licieux ce chausson aux raisins ! J’aimerais bien gouter un petit bout !!

    • Anne on

      September 6, 2015 at 9:06 pm says

      Merci Eva!!! Je suis heureuse de te voir ici πŸ˜€



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