Valley Grape Pie

  • on May 4, 2008
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Ingrients & Directions

1 1/2 c Graham cracker crumbs
3 tb Sugar
1/3 c Butter, melted
3 ts Cornstarch
2/3 c Sugar
1/4 c Water, cold
2 lb Grapes, seedless (green),
-with stems removed
1 tb Lemon juice
1 c Sour cream
1 tb Sugar
1 ts 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.


* 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

1 Pie

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