Valley grape pie
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| ⅓ | cup | Butter, melted |
| 3 | teaspoons | Cornstarch |
| ⅔ | cup | Sugar |
| ¼ | cup | Water, cold |
| 2 | pounds | Grapes, seedless (green), with stems removed |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Sour cream |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Vanilla extract |
Directions
Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve ¼ 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 ⅔ 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@...
: Copyright (C) 1986 USENET Community Trust
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