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
Ruby Grape Pie
Watch How to Make Ruby Grape Pie
Ruby Grape Pie
Prep Time
20 min
Cook Time
50 min
Yield
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 zest
- Pastry for double-crust pie (9 inches)
- 2 tablespoons butter
Directions
- 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.
- 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.
- 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 piece: 400 calories, 17g fat (8g saturated fat), 18mg cholesterol, 231mg sodium, 60g carbohydrate (32g sugars, 1g fiber), 3g protein.
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