Subject: RECIPE: Valley grape pie
From: [email-masked] (Michelle Berteig)
Date: 4 Dec 87 06:13:49 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE GRAPE-PIE D "28 Oct 87" 1988
.RZ "VALLEY GRAPE PIE" "Fruit pie made from green seedless grapes"
This recipe came originally from the \fILos Angeles Times Magazine\fR.  It's
unusual: I'd never before thought of using grapes in a pie before. But it's
good!
.IH "1 pie"
.IG "1\(12 cups" "Graham cracker crumbs" "150 g"
.IG "3 Tbsp" "sugar" "40 g"
.IG "1/3 cup" "butter," "80 g"
melted
.IG "3 tsp" "cornstarch" "15 ml"
.IG "2/3 cup" "sugar" "130 g"
.IG "\(14 cup" "cold water" "60 ml"
.IG "2 lbs" "green seedless grapes," "1 kg"
with stems removed
.IG "1 Tbsp" "lemon juice" "15 ml"
.IG "1 cup" "sour cream" "250 ml"
.IG "1 Tbsp" "sugar" "15 g"
.IG "1 tsp" "vanilla extract" "5 ml"
.PH
.SK 1
Preheat oven to
.TE 350 175 .
.SK 2
Combine cracker crumbs,
.AB "3 Tbsp" "40 g"
sugar, and butter.
.SK 3
Reserve \(14 cup of this crumb mixture and press the rest into a
.AB "9-inch" "22-cm"
pie pan.
.SK 4
Bake at
.TE 350 175 
for 8 minutes.  Allow to cool.
.SK 5
Dissolve cornstarch and
.AB "2/3 cup" "130 g"
sugar in cold water in
saucepan.  Add grapes, and bring to boil, stirring constantly.
.SK 6
Reduce heat and simmer for 5 minutes.
Remove from heat and stir in the lemon juice.
cool.
.SK 7
Spoon this filling into the baked and cooled crust.
Mix sour cream with
.AB "1 Tbsp" "15 g"
sugar and vanilla and spread over pie.  Sprinkle with reserved crumbs.
Serve.
.SH RATING
.I Difficulty:
easy to moderate (burns easily).
.I Time:
30 minutes.
.I Precision:
approximate measurement OK.
.WR
Michelle Berteig
Caltech, Pasadena, California, USA
[email-masked]