With the busiest part of preserving season coming to a close, I’ve been thinking back on the stuff I put in jars this year. In retrospect, I think there were certain gems that I was so anxious to get in jars (hello, strawberries!) that I didn’t shove enough in may face when they were at their best. It’s a seasonal eater’s balancing act.
I’ve been taking the opposite approach with grapes: resisting the urge to preserve them and eating them fresh for weeks. We’ve been eating them out of hand, having graple sodas, and watching our tongues turn blue from a simple yet stunning concord grape sorbet. Most recently, I made a super small batch of homemade concord grape jam for this PB&J pie. The jam is a little bit of work, but—oh my—this pie is worth it.
Other than the jam, this pie is dead simple. It’s a cookie crust filled with peanut butter, cream cheese, and heavy cream (yup, just go with it!), and topped with the jam. That’s it! It may be the most ubiquitous kid sandwich ever in pie form, but the concord grapes definitely up the sophistication. Of course, in a pinch, you could use any homemade or store-bought jam or jelly, but something a little on the runny side will be easiest to spread on top of the pie.
*more info on the plate test here.
- I cobbled together this crust because I didn’t have enough cookies to make an all-cookie crust, but I was really, really happy with how it turned out. Feel free to use your favorite recipe for a cookie or graham cracker crust, gluten-free or not.