Grape Cream Pie

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.

• Ready In: 1 hr 20 mins
• Yields: 1 pie

Ingredients

•  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

1. Line a glass pie plate with the bottom crust.
2. Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
3. 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).
4. 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.
5. Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
6. 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.
7. 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).
8. Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.