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Ruby Grape Pie

 Ruby Grape Pie
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
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 400 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 231 mg sodium,

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Ruby Grape Pie (continued)

Nutritional Facts: 60 g carbohydrate, 1 g fiber, 3 g protein.