Category:
Desserts, Baked Goods

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Amy Crowell
Photography by Jenna Noel

“My husband and I made several of these green grape pies together for a community-garden fundraiser. We barely knew each other at the time, but ended up being so interested in each other that we forgot to strain out the hard grape seeds from the pie filling. But the folks at the fundraiser were good sports—they ate the slices as if they were watermelon, spitting out the seeds after each bite.”—Amy Crowell

For 8 Person(s)

3 cups mustang grapes, picked small and green, with soft seeds (you can also use green grapes with hard seeds, just strain the seeds out after you prepare the pie filling)
1 cups sugar
1 cups water
1 tablespoons cornstarch
4 tablespoons butter or margarine
1 dashes salt
Pastry for 1 pie

Wild Green Grape Pie Directions

Combine grapes, sugar and water and boil until the skins are soft and the grapes are squishy. Remove from heat and add cornstarch, butter and a dash of salt.

Pour into the unbaked pie crust (using a top crust is optional) and bake at 375° for 40-50 minutes. When baking, you may need to cover the crust with foil for half the time to make sure it doesn’t burn.