Grape Pie Without The Grapes Yes Thats Right Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

Steps:

• In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil. , Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

Steps:

• Bake pie shell according to package directions. Mix sugar and cornstarch in a heavy pan.
• Gradually stir in grape juice.
• Cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
• Boil one minute, remove from heat.
• 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).
• Slowly add the warm egg mixture to the grape mixture, stirring constantly.
• Return saucepan to heat and boil 1 minute, stirring constantly.
• Remove from heat and let cool 5 minutes.
• Add butter and lemon juice.
• pour into BAKED pie shell and top with whipped cream or Cool Whip.
• Refrigerate at least 4 hours.
• Serve cold.

Steps:

• Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. , In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. , Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.