1 1/2 C Graham cracker crumbs 2 lb Grapes, seedless (green),
3 T Sugar -with stems removed
1/3 C Butter, melted 1 T Lemon juice
3 t Cornstarch 1 C Sour cream
2/3 C Sugar 1 T Sugar
1/4 C Water, cold 1 t Vanilla extract
Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and
butter. Reserve 1/4 cup of this crumb mixture and press the rest into a
9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Allow to cool.
Dissolve cornstarch and about 2/3 cup sugar in cold water in saucepan. Add
grapes and bring to boil, stirring constantly. Reduce heat and simmer for
5 minutes. Remove from heat and stir in the lemon juice. Cool.
Spoon this filling into the baked and cooled crust. Mix sour cream with
about 1 T sugar and vanilla and spread over pie. Sprinkle with reserved
crumbs. Serve.
NOTES:
* Fruit pie made from green seedless grapes — This recipe came originally
from the _Los Angeles Times Magazine_. It’s unusual: I’d never before
thought of using grapes in a pie before. But it’s good!
: Difficulty: easy to moderate (burns easily).
: Time: 30 minutes.
: Precision: approximate measurement OK.
: Michelle Berteig
: Caltech, Pasadena, California, USA
: michelle@tybalt.caltech.edu
:
Yields
1 pie