Nope, it’s a pie crust top from Monica’s Pies in Naples, New York, The Grape Pie Capitol of the World. Monica Schenk has been baking pies since 1983 with her family involved in every step. Monica’s mother, Katherine Clark, was a Home Economics teacher and the master mind behind her crusts.
Known for her Grape Pie, I went to visit and talk pies. Her shop is located on the main road into Naples, which is on the south end of Canandaigua Lake, in the Finger Lakes Wine AVA. You can’t miss her purple awning, doors and signs. Since concord grapes are abundantly grown and not used in wine making, she needed a way to use her family’s 
harvest, so grape pie was born. As the pies grew in popularity, and boy have they ever, her mother “invented” the idea to have the top crust separate from the bottom. That way, their small production kitchen could keep up with demand and spillage is non-existent. Monica’s husband is in charge of the grapes and after being picked and sorted, cooked down to form the pie filling.
In 2002, The Food Network, featured Monica’s Pies and sales took off with national exposure and shipping. Now, Monica wants to keep production in her on-premise kitchen, so shipping is no longer available. With annual sales of over 10,000 grape pies alone, plus a comprehensive pie, jam and jelly selection, her staff keeps very busy.
The pies are available year around with the pastry crust or her Mother’s crumb topping, which was gifted to me. I love the oatmeal and brown sugar crunch with 
the concord grape filling which packs a grape punch.
“After 35 years of making pies, I still enjoy it” said Monica with an ever present smile. Since national shipping is no longer an option, Monica gave me permission to post her recipe. You’re welcome.
Monica’s Grape Pie – Recipe by Monica Kay Schenk
- 4 cups stemmed Concord grapes
- 2/3 cup sugar
- 3 tbsp. cornstarch
- 1 tsp. lemon juice
Slip skins from grapes, saving some of the skins.
Cook middles until soft, put through a sieve to get seeds out.
Put back with skins and add sugar, cornstarch, and lemon juice.
Fill pie shell and cover.
Bake 400 degrees for 45 minutes.
Katy’s Best Ever Pie Crust Mix – Recipe by Katherine Kniffin Clark
- 2 cups pastry flour
- 1 tsp. salt
- 3/4 cup butter flavored Crisco
- 1/3 cup ice water
Cut shortening into flour and salt mixture.
Gradually add ice water mixing gently with a fork or hands to for two balls of dough
Makes pastry for a two crust 9″ pie.
If you’re in the Finger Lakes area, make sure to stop by and taste some local sweetness. Plastic spoons are wisely handed out so you can indulge in the car.
Opinions of the author are her own and products were purchased for discussion or otherwise noted. I welcome your comments and suggestions for food and specialty items from upstate New York and can be reached at: linda@anexpatreturns.com
