Reviewed: Aug. 4, 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.

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lmelton

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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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dolphari

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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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Laura

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Reviewed: Aug. 11, 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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REDD GIRL

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Reviewed: Aug. 15, 2002

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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