Grape Pie Recipe
Yield: 1 10" pieRecipe by luhu.jp
Ingredients:
2 1/2 cup: grape pulp and skins,
3/4 cup: sugar,
2 tablespoon: flour,
3 tablespoon: melted butter,
1: pastry for a 10-inch pie,
Directions:
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
Yield: 1 10" pie
Source from luhu.jp
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
Yield: 1 10" pie
Source from luhu.jp