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Grape Pie

 

By: Unknown

 

Categories: Desserts, Fruits

 

Yield: 1 10 " pie

 

 

2 1/2 cup grape pulp and skins

3/4 cup sugar

2 tbs flour

3 tbs melted butter

1 pastry for a 10-inch pie

 

 

Wash the ripe grapes. Separate the skins and the pulp.

Cook the pulp very slowly until it is soft; rub pulp

through a sieve. Combine the sieved pulp and skins;

set aside. Combine sugar and flour; add to the grape

mixture. Stir in butter. Pour filling into an unbaked

pastry-lined 10-inch pie pan. Bake at 425F. for 25

minutes.

 

This recipe dates from 1932.

 

1 RODACK, Jaine Forgotten Recipes Wimmer Brothers

Memphis, TN

 

MM Format by John Hartman Indianapolis, IN

 

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