Grape Pie (Without the Grapes, Yes, That's Right) |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This delicious pie is a beautiful purple color and comes from a newspaper clipping from a Houston newspaper some time ago. You don't need grapes to be in season for taste of grape pie! You will need 4 hours to cool pie in refrigerator. Ingredients:
3/4 cup sugar |
1/4 cup cornstarch |
1 1/3 cups purple grape juice |
1 egg |
2 tablespoons butter |
2 tablespoons lemon juice |
1 (9 inch) pie crusts |
whipped cream, to top |
Directions:
1. Bake pie shell according to package directions. Mix sugar and cornstarch in a heavy pan.
2. Gradually stir in grape juice.
3. Cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
4. Boil one minute, remove from heat.
5. In a small bowl, slightly beat egg. Add 1-2 T of the hot grape mixture and stir into the beaten egg. Add 2T more of the hot mixture to the egg. Keep adding until the egg mixture is a little warm. (you do not add the egg to the hot mixture as you will cook the egg).
6. Slowly add the warm egg mixture to the grape mixture, stirring constantly.
7. Return saucepan to heat and boil 1 minute, stirring constantly.
8. Remove from heat and let cool 5 minutes.
9. Add butter and lemon juice.
10. pour into BAKED pie shell and top with whipped cream or Cool Whip.
11. Refrigerate at least 4 hours.
12. Serve cold.
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