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,