Grape pie - seeds: Before the school system across the back yard sprayed their grass for weeds we had a multi-variety vineyard and had lots of grapes. My dear wife found a recipe for grape pie in her old Betty Crocker cookbook with directions on how to prepare the grapes, so she decided to make one. The ones we had were all seeded varieties, but Concords were the most abundant. The pie was really good, but I never asked her to make it again. The preparation involved squeezing the insides out of every grape and she thinks the seeds were removed by running the skinned grapes through the food foley. This was between 40-50 years ago. I am sure that the commercially prepared grape pies use a less labour intensive process. She has made many fine pies since then including an almost yearly gooseberry.
Also to be recommended for Thanksgiving, in addition to the regular pumpkin using a pumpkin pie recipe - green stripped Cushaw chiffon. It has a milder flavor than pumpkin.
I’m sure seeding concords for pie is a pain in the ass