Valley grape pie

Yield: 1 pie

Measure Ingredient
1½ cup Graham cracker crumbs
3 tablespoons Sugar
⅓ cup Butter, melted
3 teaspoons Cornstarch
⅔ cup Sugar
¼ cup Water, cold
2 pounds Grapes, seedless (green), with stems removed
1 tablespoon Lemon juice
1 cup Sour cream
1 tablespoon Sugar
1 teaspoon Vanilla extract

Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve ¼ 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 ⅔ 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.


* 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@...

: Copyright (C) 1986 USENET Community Trust

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