Wild Mustang Green Grape Pie

• 9-inch pie crust
• 2/3 pt. processed Wild Mustang green grapes, drained
• 3 heaping Tbsp. flour
• 3/4 to 1 c. sugar
• 1/2 pt. whipping cream

1. Line unbaked pie crust with one layer of processed grapes, packing them closely together.
2. Combine flour and sugar (amount of sugar used depends on tartness of grapes) and spread evenly over grapes.
3. Pour cream over ingredients.
4. (The 1/3 pint of remaining grapes may be stored in liquid in which processed in refrigerator for later use.)
5. Bake slowly at approximately 350u0b0 for about one hour or until golden brown and filling thickens.
6. If cream browns too fast, lower temperature to 325u0b0 or 300u0b0.
7. Cream burns easily and some ovens require a shorter baking time.
8. This is an unusual but very tasty pie, combining the tartness of the grapes with the sweetness of the cream and sugar.

pie crust, mustang green grapes, flour, sugar, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562079 (may not work)