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Photo by: Joseph De Leo
Winter baking in decades like the 1930s often meant making use of dried fruit like raisins and dates, and raisin pie remains a favourite despite the availability of good frozen fruit one could use for pies. If you like raisin pie, you will absolutely love this fresh grape version. Use red, green or black seedless grapes.
With a large sharp knife, coarsely chop 1-1/2 cups (375 mL) of the grapes. In a deep saucepan, combine chopped grapes, ½ cup (125 mL) sugar, orange juice, tapioca, orange rind, nutmeg and salt. Cook over medium heat for 3 to 5 minutes until bubbly, stirring often. Reduce heat to low; cook for 2 minutes. Remove from the heat; stir in remaining grapes. Let cool slightly.
On a lightly floured surface, roll out half of the pastry to a ¼-inch (5 mm) thickness. Use pastry to line a 9-inch (23 cm) pie plate, letting edges of pastry overhang edge of plate.
Pour grape mixture into pie shell; dot with butter. Roll out remaining pastry to ¼-inch (5 mm) thickness; cut into ½-inch (1 cm) strips. Arrange strips on top of pie to form a lattice, trimming ends of strips to fit plate. Fold edge of bottom crust over latticed edges; crimp to seal. Brush pastry with cream; sprinkle evenly with sugar. Bake in a 425°F (220°C) oven for 12 minutes. Reduce temperature to 350°F (180°C); bake for 25 minutes or until crust is golden brown. Serve warm or at room temperature.
Nutrients per serving (% daily value)
Nutritional information does not include pie pastry.