Valley Grape Pie
Yield
1 piePrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| ⅓ | cup |
butter
melted |
|
| 3 | teaspoons |
cornstarch
|
|
| ⅔ | cup |
sugar
|
|
| ¼ | cup |
water
cold |
|
| 2 | pounds |
grapes, seedless
green, stems removed |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 79 | ml |
butter
melted |
|
| 15 | ml |
cornstarch
|
|
| 158 | ml |
sugar
|
|
| 59 | ml |
water
cold |
|
| 907.2 | g |
grapes, seedless
green, stems removed |
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine cracker crumbs, about 3 tablespoon sugar and butter.
Reserve ¼ cup of this crumb mixture and press the rest into a 9-inch pie pan.
Bake at 350℉ (180℃). for 8 minutes.
Allow to cool.
Dissolve cornstarch and about ⅔ 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 tablespoon sugar and vanilla and spread over pie.
Sprinkle with reserved crumbs.
Serve.
