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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
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    8 servings


  • 4 cups halved seedless red grapes (about 2 pounds)
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter


  • 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. Place remaining crust 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.
Nutrition Facts
1 slice: 400 calories, 17g fat (8g saturated fat), 18mg cholesterol, 231mg sodium, 60g carbohydrate (32g sugars, 1g fiber), 3g protein.


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Average Rating:
  • Nancy
    Sep 21, 2020

    This was a very easy recipe. I only cut half the grapes in half as I got tired of cutting them. But it turned out perfect! Taste like cherry pie but without the tartness! It was awesome. Thank you.

  • ian
    Jun 7, 2020

    unclear instructions I now have a pie that says rape.

  • amygattuso
    Mar 20, 2020

    Delicious and pretty

  • debawesome
    Feb 13, 2020

    AWESOME!!!!!! So glad my husband found this recipe. It is so simple and easy. I'm not a big fan of cherry pie because it's usually too sweet and syrupy. But this pie has just the right consistency and sweetness. To me it has the flavor and tartness of a cranberry/cherry pie. The thickener it would be great with any fresh berry pie. This is now my go to recipe for a get together pie!!!!!

  • bdexter71934
    Dec 7, 2019

    No comment left

  • Cheryl
    Aug 26, 2019

    I absolutely positively love this recipe. It tastes a lot like a cherry pie but lighter. For the top crust I use a lattice style. I think a full crust would have been too much for this light Delicious Pie.

  • Dani
    Jul 1, 2018

    Very good, and quite unusual. My crew really enjoyed it. Just a hint - I saved a disposable aluminum pie plate and cut out the bottom. When a recipe calls for covering the edge of a crust with foil, I grad this, turn it upside down on the pie, and we're good to go. Fast, easy, and reusable.

  • Texas Hill Country Tom
    Sep 29, 2015

    This is the second time I have made this. It is a knockout. For the top crust. I use phyllo dough to at least 12 deep. n This makes a wonderful flaky and somewhat exotic pie. I also used non instant clear-gel instead of cornstarch. Serve this with a scoop of rum raisin ice cream.

  • misscoffeepot
    Jul 20, 2014

    This recipe was so much easier than "slipping the skins off, etc". The cinnamon and lemon zest give a nice subtle flavor, a bit like cherry pie. I was out of corn starch and used flour-which resulted in a bit more loose juice. I put in the frig to firm, but I think I may up the cornstarch when I make it again.