Title: Grape Pie
Categories: Pie Dessert Fruit Check
Yield: 1 10" pie

2 1/2	c	Grape pulp and skins
3/4	c	Sugar
2	tb	Flour
3	tb	Melted butter
		Pastry for a 10-inch pie

Wash the ripe grapes. Separate the skins and the pulp. Cook the pulp very slowly until it is soft; rub pulp through a sieve. Combine the sieved pulp and skins; set aside. Combine sugar and flour; add to the grape mixture. Stir in butter. Pour filling into an unbaked pastry-lined 10-inch pie pan. Bake at 425F. for 25 minutes.

This recipe dates from 1932.

1 RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN

MM Format by John Hartman Indianapolis, IN

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