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Valley Grape Pie
Author/Submitted by: Michelle Berteig Caltech, Pasadena, California, USA
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 150
g
Graham cracker crumbs 40
g
sugar 80
g
butter,
melted
15
ml
cornstarch 130
g
sugar 60
ml
cold water 1
kg
green seedless grapes,
with stems removed
15
ml
lemon juice 250
ml
sour cream 15
g
sugar 5
ml
vanilla extract
Directions:
1. Preheat oven to 175 C .
2. Combine cracker crumbs, 40 g sugar, and butter.
3. Reserve 1/4 cup of this crumb mixture and press the rest into a 22-cm pie pan.
4. Bake at 175 C for 8 minutes. Allow to cool.
5. Dissolve cornstarch and 130 g sugar in cold water in saucepan. Add grapes, and bring to boil, stirring constantly.
6. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. cool.
7. Spoon this filling into the baked and cooled crust. Mix sour cream with 15 g sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.
Author's Notes:
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).
Precision : approximate measurement OK.
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