Ruby Grape Pie
"My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California..."
INGREDIENTS
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4 cups halved seedless red grapes (about 2 pounds)
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2/3 cup sugar
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1/2 teaspoon ground cinnamon
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3 tablespoons cornstarch
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2 tablespoons lemon juice
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1 tablespoon grated lemon zest
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Pastry for double-crust pie (9 inches)
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2 tablespoons butter
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