Ripe Grape Pie

I am always looking for ways to use up fruit that doesn't get eaten because in this house fruit frequently goes to waste. I often make banana bread with overripe bananas but I never know what to do with grapes. I had 4 cups of uneaten green grapes in my fridge. Usually, I would just throw them away. These days, no one wants to waste money, especially on food. So I did some research and found this recipe for Ripe Grape Pie. It sounded pretty good. I used some of the suggested changes that I found in the comments on the www.allrecipes.com website. I didn't want to peel the skin off the grapes nor did I really want to sieve the pulp so I just cooked the grapes whole with 1/3 cup of water for about 20 minutes. I added an extra tablespoon of flour at the end to absorb the extra water. I also added a few strawberries for color. I threw the whole thing into my food processor to puree it. You could add a few blueberries or raspberries for color and flavor. If you left the berries whole, it would probably give the pie a nice consistency.

RIPE GRAPE PIE

INGREDIENTS

2 1/2 cups seedless grapes
3 tablespoons melted butter
2 tablespoons all-purpose flour
3/4 cup white sugar
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C).

Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.

Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.

Bake at 425 degrees F (220 degrees C) for about 25 minutes.

Try this pie when you have some left-over mushy grapes in your fridge. I am sure you could use red or purple grapes, too.

The Creative Cook