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Title: Valley Grape Pie
Categories: Pie Fruit Blank
Yield: 1 Pie
| 1 1/2 | c | Graham cracker crumbs |
| 3 | tb | Sugar |
| 1/3 | c | Butter, melted |
| 3 | ts | Cornstarch |
| 2/3 | c | Sugar |
| 1/4 | c | Water, cold |
| 2 | lb | Grapes, seedless (green), with stems removed |
| 1 | tb | Lemon juice |
| 1 | c | Sour cream |
| 1 | tb | Sugar |
| 1 | ts | Vanilla extract |
Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Allow to cool.
Dissolve cornstarch and about 2/3 cup sugar in cold water in saucepan. Add grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Cool.
Spoon this filling into the baked and cooled crust. Mix sour cream with about 1 T sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.
NOTES:
* Fruit pie made from green seedless grapes -- This recipe came originally from the _Los Angeles Times Magazine_. It's unusual: I'd never before thought of using grapes in a pie before. But it's good!
: Difficulty: easy to moderate (burns easily). : Time: 30 minutes. : Precision: approximate measurement OK.
: Michelle Berteig : Caltech, Pasadena, California, USA : michelle@tybalt.caltech.edu
: Copyright (C) 1986 USENET Community Trust
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