This soup was great. The only modifications I made was to add two small cans of diced chiles, and instead of the chili powder and cumin I used 1 1/2 tsp. of Mexican spices (gave it a nice bite). Other than that, I loved the consistency, thickness, and taste.

Reviewed On: Aug. 31, 2004

I enlisted my two daughters' help in peeling the grapes-- what a messy job! The flavor of this pie was absolutely great, and the recipe was simple to follow and worked out well. But we didn't like the consistency of the peels, so next time I'm going to put the grape pulp and peel into the food processor to make it smoother.

Reviewed On: Jun. 14, 2004

This pie is extremely tasty, but these directions didn't work for me. My pie, after baking for 30-35 minutes and setting for *two hours*, was still soupy (the bottom half). After all night in the refrigerator, it still is. The next time, I'm going to treat it like a pumpkin pie (which has the same consistency when poured into the pie shell) and bake it for 45-55 minutes.

Reviewed On: Jun. 11, 2004