Valley Grape Pie

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
3 tablespoons	45ml	Sugar
1/3 cup	65g / 2.3oz	Butter - melted
3 teaspoons	15ml	Cornstarch
2/3 cup	131g / 4.6oz	Sugar
1/4 cup	59ml	Water - cold
2 lbs	908g / 32oz	Grapes - seedless (green), with stems removed
1 tablespoon	15ml	Lemon juice
1 cup	237ml	Sour cream
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Preheat oven to 350F

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 350F 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!

Source:
Kattwoman1ataol.com

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