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The reviewer gave this recipe 3 stars. This recipe averages a 3 star rating.
Reviewed: Oct. 13, 2007
It was difficult to get the mixture to thicken. Very good the first day, but after that the grapes get limp.
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1 user found this review helpful

Reviewer:

dolphari
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The reviewer gave this recipe 4 stars. This recipe averages a 3 star rating.
Reviewed: 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.
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5 users found this review helpful

Reviewer:

Laura
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The reviewer gave this recipe 2 stars. This recipe averages a 3 star rating.
Reviewed: 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.
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4 users found this review helpful

Reviewer:

REDD GIRL
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The reviewer gave this recipe 3 stars. This recipe averages a 3 star rating.
Reviewed: 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.
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12 users found this review helpful

Reviewer:

Mama Cass
Cooking Level: Intermediate
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