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4 cups blue grapes

3/4 cup sugar

1 Tbsp quick cooking tapioca

1 1/2 tbsps lemon juice

1 tbsp grated orange rind, or 1/2 tbsp grated lemon rind

Stem grapes and slip pulp out of skins.

Cook pulp, covered, until seeds loosen.

Press it through a coarse sieve to remove seeds.

Mix strained pulp with skins, sugar, tapioca, lemon juice and rind.

Line a pie pan with pastry, fill with grape mixture.

Cover with lattice or top crust. Bake in hot oven 10 minutes,

then lower heat to moderate and bake until done- about 15 to 30 minutes longer.