VALLEY GRAPE PIE

Servings: 1
Ingredients:

1 1/2 C  Graham cracker crumbs               2 lb Grapes, seedless (green),
3 T  Sugar                                    -with stems removed
1/3 C  Butter, melted                      1 T  Lemon juice
3 t  Cornstarch                          1 C  Sour cream
2/3 C  Sugar                               1 T  Sugar
1/4 C  Water, cold                         1 t  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

—–