Violet Dowda's Green Grape Pie from Nanny's Recipes

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

• Ready In: 1 hr 35 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 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

1. 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.).
2. 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.
3. 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.
4. Mrs. Dowda notes that this is a fast seller at the church bazaars.
5. Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake 25 min more or until browned.