Ingredients Jump to Instructions ↓

  1. 2 1/2 c Grape skins and juice

  2. -drained from pulp

  3. 1 c Sugar

  4. 1 1/2 T Flour

  5. Pastry for a double-crust

  6. -10-inch pie

Instructions Jump to Ingredients ↑

  1. Wash the grapes and press out the pulp.

  2. Now drain the juice from this pulp onto the skins and discard the pulp.

  3. Combine sugar and flour; add to the skins and juice.

  4. Place grape mixture into a 10-inch pie pan lined with pastry and cover with a top crust.

  5. Bake at 350F.

  6. for 45 minutes.

  7. This recipe dates from 1932.

  8. RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN MM Format by John Hartman Indianapolis, IN


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