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Ruby Grape Pie Recipe

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My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 4 cups halved seedless red grapes (about 2 pounds)
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter

Nutritional Facts

1 slice: 400 calories, 17g fat (8g saturated fat), 18mg cholesterol, 231mg sodium, 60g carbohydrate (32g sugars, 1g fiber), 3g protein

Directions

  1. In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and peel; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. trim, seal and flute edges; cut slits in top. Cover edges loosely with foil.
  3. Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Ruby Grape Pie in Taste of Home April/May 1999, p65


Reviews for Ruby Grape Pie

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
Texas Hill Country Tom
Reviewed Sep. 29, 2015

"This is the second time I have made this. It is a knockout. For the top crust. I use phyllo dough to at least 12 deep. n This makes a wonderful flaky and somewhat exotic pie. I also used non instant clear-gel instead of cornstarch. Serve this with a scoop of rum raisin ice cream."

MY REVIEW
misscoffeepot
Reviewed Jul. 20, 2014

"This recipe was so much easier than "slipping the skins off, etc". The cinnamon and lemon zest give a nice subtle flavor, a bit like cherry pie. I was out of corn starch and used flour-which resulted in a bit more loose juice. I put in the frig to firm, but I think I may up the cornstarch when I make it again."

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