Recipe by staceyelee
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas
Top Review by Buckstop319
I didn't actually try your recipe because I have one from my Grandma (S. Texas Germans) that I use, but they are very similar. About the only difference is we use 2 eggs and nutmeg instead of allspice. Anyway, you will not get the same flavor if you use green grapes from the store. The reason for using the young wild mustang grapes is the tartness. The grapes are tart and the "filling" is sweet. I don't know where you live in Texas, but maybe you can find some of the vines along the road. That is what I do--when I remember and I hate it when I forget because then I am stuck for another year before I can make it again. The grapes in Central Texas are ready for picking for this recipe (before the seeds really form is when you want them) at the end of April and early May. I stop alongside the road and pick what I want and then just take them home, wash and freeze. When I am ready to make a pie I take out about a quart and boil them with a little water. I cook them until they are a little soft and drain off 1/2 of the water (no exact science here) and then put in the baking soda, mix the rest of the ingredients together and then add to the grapes. Pour into a pie shell and bake. This recipe is extraordinary. Well worth trying to get the grapes and make. A little trip down memory lane. I made this for several years after my Grandmother passed for my Grandpa (and the rest of us!) He just loved it.
- 2 cups green grapes
- 1 egg, beaten
- 2 tablespoons butter
- 2 tablespoons tapioca
- 1 1⁄2 cups sugar
- 1 teaspoon allspice
- 2 pie crusts, unbaked
Directions See How It's Made
- To cook grapes: Gather before seeds harden and grapes are developed. A little larger size than gooseberries. Wash and pull off stems and measure. Use 2 cups of grapes, 1/4 cups water and 1 tsp baking soda. Boil, stir and mash as they cook. (In Texas we have the wild grapes-I have not tried this yet- I am going to try it w/store bought green grapes.).
- Combine the cooked grapes with all other ingredients, pour into a pie crust and top with remaining crust sealing edges. Make slits in the top crust for vents. Sprinkle w/a wee bit of cinnamon and sugar.
- You may have to use a crust guard or foil over the edges of the pie the first half of baking to prevent browning to fast.
- Mrs. Dowda notes that this is a fast seller at the church bazaars.
- Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake 25 min more or until browned.