Green Grape Apple Pie

This pie did not explode, counter to all our expectations.
This pie did not explode, counter to all our expectations.

You read that right. Green grapes and apples. It was just too weird not to try.

“Will the grapes explode when we bake them?” we wondered. “Will they turn to mush?”

We decided that A) they would most likely explode and B) that’s probably why no one makes  Grape pies anymore.

They did not explode. They stayed pretty grape-like, in fact. It really wasn’t much different than apple pie, and we agreed that while it tasted fine, the grapes didn’t add enough oomph to make us want to make it again. But if you want to, here’s the recipe:

You need:

Two crusts.

Filling

2 cups seedless green grapes
3 cups sliced peeled apples
1 cup sugar
3 TBSP quick-cooking tapioca
1⁄4 tsp. each cinnamon, cardamom and salt
2 TBSP margarine (originally butter)

Mix everything together except for the margarine. Allow to sit for a few minutes, to get all melded and tapioca-ed. Pour into a piecrust, and dot the top with margarine. Put on the top crust, seal the edges and vent the crust. Bake for 50-60 minutes in a 425 degree oven.

So if you encounter a really good grape sale, or something, you can make a pie! I would gladly eat this on any occasion, but doubt I’ll make it again.

 

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