Violet Dowda'S Green Grape Pie From Nanny'S Recipes

• 2 cups green grapes
• 1 egg, beaten
• 2 tablespoons butter
• 2 tablespoons tapioca
• 1 1/2 cups sugar
• 1 teaspoon allspice
• 2 pie crusts, unbaked

1. To cook grapes: Gather before seeds harden and grapes are developed. A little larger size than gooseberries. Wash and pull off stems and measure. Use 2 cups of grapes, 1/4 cups water and 1 tsp baking soda. Boil, stir and mash as they cook. (In Texas we have the wild grapes-I have not tried this yet- I am going to try it w/store bought green grapes.).
2. Combine the cooked grapes with all other ingredients, pour into a pie crust and top with remaining crust sealing edges. Make slits in the top crust for vents. Sprinkle w/a wee bit of cinnamon and sugar.
3. You may have to use a crust guard or foil over the edges of the pie the first half of baking to prevent browning to fast.
4. Mrs. Dowda notes that this is a fast seller at the church bazaars.
5. Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake 25 min more or until browned.

green grapes, egg, butter, tapioca, sugar, allspice, pie crusts

Taken from www.food.com/recipe/violet-dowdas-green-grape-pie-from-nannys-recipes-154451 (may not work)