Ruby Grape Pie

Total Time:Prep: 20 min. Bake: 50 min. + cooling

Recipe by Fred Smeds, Reedley, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 07, 2023

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

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Ruby Grape Pie

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Yield:8 servings
Prep:20 min
Cook:50 min
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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
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Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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 piece: 400 calories, 17g fat (8g saturated fat), 18mg cholesterol, 231mg sodium, 60g carbohydrate (32g sugars, 1g fiber), 3g protein.
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