Taste of Home
Ruby Grape Pie
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 8 servings.
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
Ingredients
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4 cups halved seedless red grapes (about 2 pounds)
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2/3 cup sugar
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1/2 teaspoon ground cinnamon
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3 tablespoons cornstarch
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2 tablespoons lemon juice
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1 tablespoon grated lemon zest
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Pastry for double-crust pie (9 inches)
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2 tablespoons butter
Directions
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1.
In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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2.
Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil.
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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.
Nutrition Facts
1 slice: 400 calories, 17g fat (8g saturated fat), 18mg cholesterol, 231mg sodium, 60g carbohydrate (32g sugars, 1g fiber), 3g protein.
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