Grape Pie and Raisin Pie – Two Old Time Recipes
One of my friends asked me about grape pie. At first, I was thinking … grape?… pie?…. I like grapes off the vine. I like grapes in wine. But in a pie? hmmm…..
So I did some looking in the cookbooks I have stashed around the kitchen. Lo And Behold! in my grandmother’s cookbook from 1940, there was a recipe for grape pie.
Right next to it was a recipe for raisin pie too. Now that makes sense, put those two recipes together since the main ingredient is the same fruit, only in different forms. (for those of you who didn’t realize … a raisin is a dried grape! I learned that from the California Raisin commercials circa 1980.)
At any rate, the recipes seemed simple enough and sounded fairly appealing.
Variations:
You can use your favorite variety of grapes in this recipe. I used green, but red, concord, or other varieties will work just as well.
Make It a Meal:
Obviously, grape pie and raisin pie are a dessert … but if you’re living on the edge, you can eat a slice of pie for breakfast and who’s to be the wiser?
Maybe your spouse, but serve them a slice with their coffee and you’ll be guaranteed their silence!
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How to Store Grape Pie or Raisin Pie:
Refrigerator: Allow to cool to room temperature. Cover with lid to pie plate, aluminum foil, or plastic wrap. Place in refrigerator. Your pie will store well up to a week.
Freezer: Grape pie won’t freeze well. Raisin pie, on the other hand, will do just fine. Wrap in wax paper, then over wrap in aluminum foil. Store in freezer up to two months. Thaw in refrigerator.
Grape Pie Recipe
Ingredients:
Crust, Grapes, Sugar, Butter, Flour, Cornstarch.
Grape Pie Recipe Directions:
Slice grapes into pieces, combine sugar, flour, and cornstarch. Place grapes in pie crust. Top with sugar mixture and butter. Add top crust. Bake.
Vintage Grape Pie
A vintage grape pie recipe from grandma's 1940 cookbook.
Ingredients
- 1 Pie Crust
- 3 c Grapes
- 3/4 c Sugar
- 2 TB Flour
- 1 TB Cornstarch
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Wash and slice grapes.
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Place grapes in pie crust.
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Combine sugar, flour, and cornstarch in small bowl.
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Sprinkle sugar mixture over grapes in crust.
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Cut butter into small pieces, drop pieces on top of sugar mixture.
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Add top pie crust.
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Bake at 425 degrees for 30-45 minutes. Checking every 5 minutes after 30 for crust doneness.
Recipe Notes
[bctt tweet=”Grandma’s vintage grape pie recipe. Get the secret here. ” username=”ApronFreeCook”]
Approximate Nutritional Information:
Servings Per Recipe: 8, Amount Per Serving: Calories: 290, Fat: 12g, Cholesterol: 11g, Sodium: 202mg, Carbs: 47g, Protein: 2g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
Vintage Raisin Pie Recipe
Ingredients:
Crust, Raisins, Lemon Juice, Flour, Sugar, Water, Butter.
Recipe Directions:
Combine sugar, flour, salt, cornstarch. Add boiling water. Cook until clear and begins to thicken. Add raisins, lemon juice, butter. Mix. Pour into pastry. Bake.
Vintage Raisin Pie
Vintage pie recipe from grandma's 1940s cookbook. This is a super sweet pie, you'll definitely want to serve vanilla ice cream with it.
Ingredients
- 1.5 c Raisins
- 1/4 c Lemon juice
- 3 TB Flour
- 1 c Sugar
- 1 TB Cornstarch
- 1` c Boiling water
- 1 TB Butter
- 1 pinch Salt
- 1 Pie Crust
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Combine sugar, flour, cornstarch, salt in saucepan.
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Add boiling water, stirring until dissolved.
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Place small saucepan in larger saucepan filled with hot water.
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Cook over medium high heat until sauce begins to thicken.
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Add raisins, butter, and lemon juice. Stir.
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Pour raisin mixture into pie crust.
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Bake at 425 degrees for 25-30 minutes.
Recipe Notes
[bctt tweet=”Vintage raisin pie recipe – just like grandma used to make” username=”ApronFreeCook”]
Approximate Nutritional Information:
Servings Per Recipe: 8, Amount Per Serving: Calories: 339, Fat: 8g, Cholesterol: 0g, Sodium: 175mg, Carbs: 70g, Protein: 3g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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