Recipe by Cookin' Cop
A tasty and different fruit pie. I made it with Splenda. The sugar measurements I list were those I used for granulated Splenda, and although the two are supposed to work on a one-for-one conversion, I find that this is not always the case. This recipe filled up a 9.5 pie crust. I recommend using smaller, tarter grapes, as this pie is rather sweet. You may want to play with the amount of sugar if you want a tarter pie. Also, I used the larger and softer grapes for the blended mixture and kept the small, firm ones whole.
- pastry for double crust 10 inch pie
- 1⁄4 cup cold water
- 2⁄3 cup granulated sugar
- 1 tablespoon lemon juice
- 1⁄4 cup tapioca
- 1 tablespoon cornstarch
- 2 1⁄2 lbs green seedless grapes
- 1 cup sour cream
- 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 1 egg white (optional)
Directions See How It's Made
- Line a glass pie plate with the bottom crust.
- Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
- Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch).
- Once mixture begins to take on a light carmelized color (approximately 5-10 minutes), remove from heat and allow to cool for about 5 minutes.
- Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
- Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
- Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first).
- Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.