Ripe Grape Pie

The flavor of this delicious pie changes with the type of grape you use, so choose your favorite or try concord grapes. The grape pulp is first cooked on the stove before it 's combined with sugar, flour and melted butter. Then this lovely filling is poured into an unbaked pie shell, covered with a lattice top, and baked until bubbly and brown. It 's perfect with a scoop of vanilla ice cream.

• Calories: 381 Calories

Ingredients

• ¾ cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons melted butter
• 1 recipe pastry for a 9 inch double crust pie
• 2 ½ cups seedless grapes

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.

Step 3

Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.

Step 4

Bake at 425 degrees F (220 degrees C) for about 25 minutes.