Ruby Grape Pie
8 ingredients
3 steps
Ingredients
- 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
Directions
-
1In 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.
-
2Line 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.
-
3Bake 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.
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