Stem 8 ounces Green Grape or other cherry tomatoes; cut in half lengthwise.
If needed, trim a little off rounded side so tomatoes sit stably.
Mound about 1/2 teaspoon chevre on each cut side.
Sprinkle with fresh-ground pepper to taste.
Place berries in uncooked pie shell.
Mix sugar and flour. Add juice and beaten eggs and mix well.
Pour over the green grapes.
Put a little pie dough on top, crisscrossing, lattice, etc.
Sprinkle with sugar and cinnamon.
Bake at 350\u00b0 for 1 hour or until done.
Makes 1 (9-inch) pie.
To make cobbler, just double the recipe.
ablespoon butter.
Roll out pie dough to fit 9 inch
Pop middle out of grape skins; save skins.
Put pulp (middles) in saucepan and bring to a boil.
Simmer 5 minutes.
Put hot pulp through colander or food mill to remove seeds.
Combine strained pulp with skins.
Add sugar, flour and salt.
Pour into unbaked crust.
Dot with margarine.
Add top crust with slits, lattice or circular cut outs on top of pie.
Bake at 425\u00b0 for 35 to 45 minutes.
ry it w/store bought green grapes.).
Combine the cooked
9 inch deep dish pie pan. Bake in preheated oven
Line unbaked pie crust with one layer of
Heat oven to 425\u00b0.
Make your favorite pie crust; stir sugar, flour and salt together.
Mix gently with washed grapes.
Pour into pastry-lined pie pan; dot with butter.
Cover with top crust; make a couple of slits and lightly sprinkle with sugar or make lattice top if preferred.
Bake for 35 to 45 minutes.
Is best served warm.
Mix all ingredients.
Pour into unbaked pie shell.
Bake in a 350\u00b0 or 375\u00b0 oven until bubbly and turns brown.
Mix ingredients and pour into an unbaked pie shell.
Put strips of dough across top.
Bake at 350\u00b0 for 40 minutes or until done.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Use your favorite pie crust recipe.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Preheat oven to 425 degrees F (220 degrees C).
Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
Bake at 425 degrees F (220 degrees C) for about 25 minutes.
kins and set aside. Place grape pulp in a large saucepan
Pick grape leaves that are young, tender, and light green in color.
and grape juice; set aside.
Line 9-inch pie plate with
r cooking spray. Remove 1 pie crust from pouch; unroll on
Prepare pie crust according to recipe found on Crisco can. Roll dough real thin.
Put around edges of pan, not on the bottom. Place half of the apples in the pan.
Add sugar and butter (just spread around on the apples).
Tear pieces of dough and place among apples.
wash and pull off grape stems.
cut on half.
in saucepan put grapes, sugar, corn starch and 1/4 C water.
bring to boil, stir, and mash grapes.
reduce heat, continue cooking 5-10 minutes, don't forget to stir.
stir in blueberries and cook 5 more minutes.
allow to cool slightly then spoon into pie crust, top, seal, vent crust.
bake @ 450 for 10 minute reduce oven to 350 and bake 25 min or until crust is brown.