Black Grape Pie

A week ago I posted a blog that was for the California Table Grape Commission and Recipe Redux. When I preparing for the post I was searching for recipes that I could modify and taste. I came across recipes that were for appetizers, salads, main dishes, and desserts. I originally found the following recipe in a 1999 Taste of Home Magazine. It is called Ruby Grape Pie, and was submitted by Salvage Island Farm, Fred Smeds, of Reedley, California.

 

 

The first time I made it I used red seedless grapes, but the second time I used the black seedless grapes. As you can see in the picture, the looks of the pie is very much like a cherry pie. It is not a complicated recipe, it took longer to prep all of the grapes so that they could be combined with the cinnamon and sugar. The cornstarch thickened the filling up nicely, so no runny pie filling. And the lemon juice plus lemon zest gave the pie just enough of a hint of tartness. Check out the recipe for Ruby Grape Pie Recipe  and surprise your family with this unusual pie.