RUBY GRAPE PIE
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.-Salvage Island Farm, Fred Smeds, Reedley, California
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil., Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.
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