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Country Grape Pie
- Difficulty
Easy
By Mary Norwak
Published 1991
Ingredients
8 oz 1 lb 5
Method
Use half the pastry or a little more to line an eight-inch greased pie plate. Halve the grapes and take out the pips with a knife-point. Mix half the flour and sugar together; sprinkle the bottom of the pastry shell with the remaining flour, then scatter over it the flour and sugar mixed. Mix the grapes and lemon juice and fill the shell. Mound them high since they shrink in cooking. Cover with
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