Grape Cream Pie - cooking recipe

Ingredients

pastry for double crust 10 inch pie
1/4 cup cold water
2/3 cup granulated sugar
1 tablespoon lemon juice
1/4 cup tapioca
1 tablespoon cornstarch
2 1/2 lbs green seedless grapes
1 cup sour cream
4 teaspoons sugar
1 teaspoon vanilla extract
1 egg white (optional)

Preparation

Line a glass pie plate with the bottom crust.
Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch).
Once mixture begins to take on a light carmelized color (approximately 5-10 minutes), remove from heat and allow to cool for about 5 minutes.
Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first).
Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.