Wild Green Grape Pie
Description
Courtesy of Amy Crowell"My husband and I made several of these green grape pies together for a community-garden fundraiser. We barely knew each other at the time, but ended up being so interested in each other that we forgot to strain out the hard grape seeds from the pie filling. But the folks at the fundraiser were good sports—they ate the slices as if they were watermelon, spitting out the seeds after each bite."—Amy Crowell
Ingredients
At a glance
Course/Dish
Pies / Flans / Tarts
3 c. mustang grapes, picked small and green, with soft seeds (you can also use green grapes with hard seeds, just strain the seeds out after you prepare the pie filling)
1 c. sugar
1 c. water
1 T. cornstarch
4 T. butter or margarine
Dash of salt
Pastry for 1 pie
Methods/steps
Combine grapes, sugar and water and boil until the skins are soft and the grapes are squishy. Remove from heat and add cornstarch, butter and a dash of salt. Pour into the unbaked pie crust (using a top crust is optional) and bake at 375° for 40-50 minutes. When baking, you may need to cover the crust with foil for half the time to make sure it doesn’t burn.
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