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Home - Recipes - Green Grape Pie

Green Grape Pie

Check out this related video story: The Grape Grower Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture shares his passion for plants and growing grapes; a lifetime of study and practice as a world renowned plant breeder and grower.

In this case, “green” means unripe. The original recipe was for mustang grapes, Vitis candicans, a wild grape species native to Texas, but there is no reason this wouldn’t work with other grapes. The resulting pie is something on the order of a gooseberry pie. The grapes don’t have to be seedless, because they are picked before the seeds have had a chance to harden and are still soft and relatively small. The grapes can be picked when they are nearly full size, but still green. Once they begin to show any kind of ripening, the seeds have started to harden and will be noticeable in the pie.

Ingredients:

  • 1 cup (250 g) of grapes
  • 1 cup (202 g) of sugar
  • enough water to dissolve sugar
  • Cook these ingredients together until thickened, then add
  • 1 Tablespoon (15 g) of butter.

Instructions:

  1. Simmer all ingredients until the grape skins are tender. Pour the mixture into a pie shell and bake at 350℉ (175℃), until crust is light brown.

Yield: Serves 6-8 people

Recipe courtesy of Lon Rombough, The Grape Grower: A Guide to Organic Viticulture

By:
Cooking Up a Story
Published on:
April 27, 2009

Categories: Recipes

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Cooking Up a Story

A 10-year exploration of our food system through original videos and posts by written contributors, "bringing the people behind our food to life".
Direct from the source — explore our Stories, Interviews, DIY Food, Recipes, Growing Food categories. Experts and passionate foodies share their personal experience and first-hand knowledge of food and sustainable farming.