Ruby Grape Pie

Ingredients 4 cups halved seedless red grapes (about 2 pounds) 2/3 cup sugar 1/2 teaspoon ground cinnamon

3 tablespoons cornstarch 2 tablespoons lemon juice 1 tablespoon grated lemon zest Pastry for double-crust pie (9 inches) 2 tablespoons butter

Directions Grapes, sugar, and cinnamon should be combined in a large saucepan and tossed to coat. Give it a quarter of an hour. Stir cornstarch, zest, and lemon juice into grape mixture. Boil for two minutes, stirring occasionally, until the mixture thickens.

Line the bottom of a 9-inch pie pan with pastry. Fill crust with grape mixture. Apply a butter dot. Cover the filling with the remaining crust. Slit the top and trim, seal, and flute the edges. Use foil to loosely cover the edges.

Bake for 20 minutes at 425°. Once the crust is golden brown, reduce the heat to 350°, remove the foil, and continue baking for another 30 to 35 minutes. On a wire rack, cool.

Facts about Nutrition 400 calories, 17g fat (8g saturated fat), 18mg cholesterol, 231mg sodium, 60g carbohydrate (32g sugars, 1g fiber), and 3g protein are found in one slice.