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California Black Grape Pie (2nd Place)

Submitted by Nilene Covert, Rock Energy Cooperative
Servings 8
Calories 678kcal

Ingredients

Filling:

  • 6 cups black grapes
  • 1-1/2 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon butter
  • 1/8 teaspoon salt
  • 1/2 cup pecans chopped

Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 tablespoons butter melted
  • 5 tablespoons water chilled
  • 1 tablespoon vinegar

Instructions

  • Preheat oven to 425 F.
  • Place grapes in a saucepan on medium-low heat, stirring and mashing until there is sufficient liquid and cooked to equal 3-1/2 cups.
  • Combine sugar, tapioca, butter, salt and pecans, blending well with a pastry blender. Add to mixture of medium-cooled grapes and stir to combine.
  • For the crust, mix flour and salt. Cut in shortening and butter until it resembles coarse crumbs. Add water and vinegar, mixing with a fork. Form into two balls and roll one for the bottom crust; carefully lift into a 9-inch pie pan.
  • Pour filling into pie shell. Roll out the remaining dough ball and cut it into strips for a lattice top. Crimp and seal edges.
  • Bake for 15 minutes. Reduce the temperature to 400 F for 30 minutes. Cool and serve.

Notes

Nutrition information: 678 calories; 33.7g fat; 328mg sodium; 91.8g carbohydrates; 5g protein.