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Red Raspberry Grape Pie

Pie.Chef's picture
Ingredients
  Double crust pie 1
  Canned seedless grapes 16 Ounce, drained (1 Can)
  Sugar 2⁄3 Cup (10.67 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Frozen red raspberries 20 Ounce, thawed (2 Packages Of 10 Ounce Each)
  Butter/Margarine 2 Tablespoon
Directions

Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry; trim pastry 1/2 inch beyond edge of pie plate.
Halve grapes.
In mixing bowl stir together sugar and flour; stir in raspberries with syrup and grapes.
Fill pastry-lined pie plate with fruit mixture.
Dot with butter.
Cut slits in top crust for escape of steam; place atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or till golden.
Cool on rack.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Grape

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