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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 serving (1 slice) equals 400 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 231 mg sodium, 60 g carbohydrate, 1 g fiber, 3 g 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

Nutritional Facts

1 serving (1 slice) equals 400 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 231 mg sodium, 60 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Ruby Grape Pie

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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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