Red Raspberry Grape Pie
|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)|
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.
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.