Great Grape Pie Recipe

  • 4 Cups seedless grapes (used Mars grapes - a locally grown grape in NE Ohio)
  • 2/3 Cups sugar
  • 1/2 teaspoon gr. cinnamon
  • 3 Tablespoons cornstarch
  • 2 Tablespoons lemon juice
  • l Tablespoons lemon zest
  • Pastry for 9" double crust pie

In a saucepan combine grapes, sugar and cinnamon; toss to coat.  Let stand for l5 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 pie plate.  Pour grape mixture into crust .  Dot with 2T butter.  Put top crust on; trim, seal and flute edges.  Cut slits in top.  Cover edges loosely with foil.  Bake at 425 degrees for 20 minutes.  Reduce heat to 350 degrees; remove foil and bake 30-35 minutes longer or until crust is golden brown.  Cook on a wire rack.

Notes:  Juice and zest from one medium lemon equals (very closely) amounts in recipe. Refrigerate pie to set well after cooling.

This is a most delicious pie and really so simple to make.

From H Mackey, Ohio