Rating: 3.58 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

A friend sent me this recipe from overseas and I was never able to decipher it into US measures until now. This is a surprisingly delicious pie!!!

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Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
10
Yield:
1 - 9 inch deep dish pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended. Reserve 1/4 cup of crumb mixture and set aside. Press remaining mixture into a 9 inch deep dish pie pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool.

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  • In a saucepan, dissolve cornstarch and 2/3 cup sugar in 1/4 cup cold water. Stir in grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Allow to cool. Spoon filling into the baked and cooled crust.

  • In a small bowl, combine sour cream, 4 teaspoons sugar and 1 teaspoon vanilla. Mix well and spread over pie. Sprinkle with reserved crumb mixture.

Nutrition Facts

336 calories; protein 2.6g; carbohydrates 53g; fat 14g; cholesterol 28.4mg; sodium 165.1mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
06/23/2007
I had just bought a bunch of grapes at the store and they were to sour to enjoy so I tried this pie. I read the previous reviews and adapted my recipe to use 4 T cornstarch and 1 1/2 C sugar for the grape mixture and I put a whole stick of Butter in the crust. It turned out perfect and my husband loved it. It reminds us of rhubarb pie because of the sweet/sour mix. Read More
(28)

Most helpful critical review

Rating: 3 stars
07/16/2003
Nice flavor and a good way to use grapes; however the pie itself was a disappointment. A 9" pie plate is definitely too small for the ingredients - use a 10". Also the crust wouldn't stick together and the fruit mixture never thickened. I had to strain out the grapes and whisk in additional cornstarch after the mixture cooled then cook again. Read More
(25)
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/22/2007
I had just bought a bunch of grapes at the store and they were to sour to enjoy so I tried this pie. I read the previous reviews and adapted my recipe to use 4 T cornstarch and 1 1/2 C sugar for the grape mixture and I put a whole stick of Butter in the crust. It turned out perfect and my husband loved it. It reminds us of rhubarb pie because of the sweet/sour mix. Read More
(28)
Rating: 3 stars
07/16/2003
Nice flavor and a good way to use grapes; however the pie itself was a disappointment. A 9" pie plate is definitely too small for the ingredients - use a 10". Also the crust wouldn't stick together and the fruit mixture never thickened. I had to strain out the grapes and whisk in additional cornstarch after the mixture cooled then cook again. Read More
(25)
Rating: 2 stars
08/12/2003
I was disappointed with this pie. I wanted to try it because it sounded different. The only thing I didn't like was that it was so runny that when I poured it into the crust the crust quickly became very soggy. I quick cut a piece to try it. It was indeed tasty. If I make it again I will do the same as Mama Cass and thicken it more (a lot more) or maybe strain it. My 9" pie plate was fine. And I weighed the grapes. Read More
(14)
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Rating: 3 stars
10/13/2007
It was difficult to get the mixture to thicken. Very good the first day but after that the grapes get limp. Read More
(8)
Rating: 2 stars
04/22/2011
I read the reviews carefully and made the necessary increases in sugar and cornstarch. I was also using up grapes which were so sour they were really inedible--but they were healthy and many so I didn't want to waste them. I however have not made the pure recipe because I decided mid-boil of the grapes and sugar and lemon and cornstarch to add some maraschino cherries and some of the juice and boil it down. I'd made a more buttery graham crust but didn't bake it first but went ahead and poured the filling in and baked all of it for about 45 minutes. Once it was cooled the crust had firmed nicely and the filling went into it somewhat. I then put the sour cream topping on and when it was chilled it became a delicious tart-pie would be very nice for breakfast. I've given the recipe two stars because I don't think it would have amounted to much with just green grapes (although I'm grateful to have found a recipe using them there's surely a reason we've never heard of such a pie) but it does have potential and maraschinos combined beautifully with the grapes. I recommend you try this combo and do use the 4 Tbsp. of cornstarch and a good 1 1/2 cups of sugar as well as enough sugar in the crust and in the sour cream (use twice the amount of vanilla too). The net result is a delightful confection Read More
(8)
Rating: 3 stars
08/05/2009
I didn't mess with the crust I just bought a store bought graham cracker crust worked just fine for me. I would say that in order to keep it from oozing everywhere cuz it will would be to drain the grape mixture with an strainer and let it drain into another pan underneath it. Then add the grapes into the pie and then add the liquid mixture to even out. You'll end up tossing much of the liquid but then it won't be super gobby for eating either. And I also used 4 tbsp of cornstarch as requested by another commentor plus the 1 1/2c sugar too. Read More
(8)
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Rating: 5 stars
08/30/2010
5 stars for taste and 1 star for presentation. It is not the slicing kind of pie. Not appealing at all after slicing it. I was surprised by the taste though... really good. I followed other suggestions and put 4 tablespoons of cornstarcch which didn't do anything to the consistency. I still had to drain 98% of the juice and still had plenty of liquid after I poured it in the crust. I will do it again only if I forget that I have grapes in the fridge and need to eat/use them before they go bad. Will not do it for guests. Not a nice presentation. Read More
(4)
Rating: 4 stars
01/27/2011
we too weren't able to get it to thicken so we added instant custard powder and a bit of milk. it thickened right up. tasted great Read More
(3)
Rating: 3 stars
12/14/2009
I used red grapes and twice the amount of cornstarch. Just like some of the other reviews it was a little watery needs something else to thicken it. I'm not sure if I will try again unless I need to use grapes up before they go bad. Read More
(2)