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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