Green Grape Pie Recipe - Allrecipes.com
  • READY IN 2 hr

Green Grape Pie

Recipe by  

"A friend sent me this recipe from overseas and I was never able to decipher it into US measures until now. This is a surprisingly delicious pie!!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended. Reserve 1/4 cup of crumb mixture and set aside. Press remaining mixture into a 9 inch deep dish pie pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool.
  2. In a saucepan, dissolve cornstarch and 2/3 cup sugar in 1/4 cup cold water. Stir in grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Allow to cool. Spoon filling into the baked and cooled crust.
  3. In a small bowl, combine sour cream, 4 teaspoons sugar and 1 teaspoon vanilla. Mix well and spread over pie. Sprinkle with reserved crumb mixture.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2007

I had just bought a bunch of grapes at the store and they were to sour to enjoy, so I tried this pie. I read the previous reviews and adapted my recipe to use 4 T cornstarch and 1 1/2 C sugar for the grape mixture and I put a whole stick of Butter in the crust. It turned out perfect and my husband loved it. It reminds us of rhubarb pie because of the sweet/sour mix.

 
Most Helpful Critical Review
Jul 16, 2003

Nice flavor and a good way to use grapes; however, the pie itself was a disappointment. A 9" pie plate is definitely too small for the ingredients - use a 10". Also, the crust wouldn't stick together, and the fruit mixture never thickened. I had to strain out the grapes and whisk in additional cornstarch after the mixture cooled, then cook again.

 

11 Ratings

Aug 12, 2003

I was disappointed with this pie. I wanted to try it because it sounded different. The only thing I didn't like was that it was so runny that when I poured it into the crust the crust quickly became very soggy. I quick cut a piece to try it. It was, indeed, tasty. If I make it again I will do the same as Mama Cass and thicken it more (a lot more), or maybe strain it. My 9" pie plate was fine. And I weighed the grapes.

 
Oct 13, 2007

It was difficult to get the mixture to thicken. Very good the first day, but after that the grapes get limp.

 
Apr 22, 2011

I read the reviews carefully, and made the necessary increases in sugar and cornstarch. I was also using up grapes which were so sour they were really inedible--but they were healthy and many, so I didn't want to waste them. I, however, have not made the pure recipe, because I decided mid-boil of the grapes and sugar and lemon and cornstarch to add some maraschino cherries and some of the juice and boil it down. I'd made a more buttery graham crust, but didn't bake it first, but went ahead and poured the filling in and baked all of it for about 45 minutes. Once it was cooled, the crust had firmed nicely and the filling went into it somewhat. I then put the sour cream topping on and, when it was chilled, it became a delicious tart-pie, would be very nice for breakfast. I've given the recipe two stars, because I don't think it would have amounted to much with just green grapes (although I'm grateful to have found a recipe using them, there's surely a reason we've never heard of such a pie), but it does have potential, and maraschinos combined beautifully with the grapes. I recommend you try this combo, and do use the 4 Tbsp. of cornstarch and a good 1 1/2 cups of sugar, as well as enough sugar in the crust, and in the sour cream (use twice the amount of vanilla too). The net result is a delightful confection

 
Aug 05, 2009

I didn't mess with the crust, I just bought a store bought graham cracker crust, worked just fine for me. I would say that in order to keep it from oozing everywhere cuz it will, would be to drain the grape mixture with an strainer and let it drain into another pan underneath it. Then add the grapes into the pie and then add the liquid mixture to even out. You'll end up tossing much of the liquid but then it won't be super gobby for eating either. And I also used 4 tbsp of cornstarch as requested by another commentor plus the 1 1/2c sugar too.

 
Jan 27, 2011

we too weren't able to get it to thicken so we added instant custard powder and a bit of milk. it thickened right up. tasted great

 
Aug 30, 2010

5 stars for taste and 1 star for presentation. It is not the slicing kind of pie. Not appealing at all after slicing it. I was surprised by the taste though... really good. I followed other suggestions and put 4 tablespoons of cornstarcch which didn't do anything to the consistency. I still had to drain 98% of the juice and still had plenty of liquid after I poured it in the crust. I will do it again only if I forget that I have grapes in the fridge and need to eat/use them before they go bad. Will not do it for guests. Not a nice presentation.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 53 g
  • 17%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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