Ripe Grape Pie

"This was good! Here are the changes I made to make it less painful. The grapes were green, seedless. I did not skin them, just threw out the old ones and washed the good ones. Put the 2 1/2 cups i..." See moren a saucepan with about 1/3 cup water and heated over medium-low heat until it bubbled; then put a lid on and cooked for about 20 minutes, until quite soft (you can squish, they peel a bit by themselves), but not mushy. Didn't do any straining, just right into the pie shell. I used 3 tbsp flour, an extra tbsp, to make up for the extra water (the 1/3 cup) that was added with the grapes, and the recommended butter and sugar amounts. Cooked up great in 25 minutes and set well! Brushed top shell with milk before baking. So over all, a cheap, fast, and tasty pie. Guests will wonder what is in it :-)"

"The easiest way to peel the grapes is to mash them in a bowl with a potato masher and then pick out the skins. I haven't tried the recipe yet, but I do this when I make jam...." See more"

"this recipe turned out amazing!!i was a little apprehensive about the grapes, but it was sooo yum! i used a shallow dish, and strips of dough instead of a whole covered pie, and baked for about 25 min..." See mores at 200C, coz the filling bubbled over at higher temperatures. next time I'm thinking a streusel topping would really go well with this pie!! thanks a ton!!"