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
Reviews
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.
unclear instructions I now have a pie that says rape.
Delicious and pretty
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!!!!!
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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.
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.
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.
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.