Let’s try another version of the green grape mustang pie! This is essentially the rhubarb pie recipe you’ll see up north, but with the green grapes substituted for the aforementioned sour stems. I like this recipe in a different way than I like the other green grape pie recipe. Because the fruit is baked in a soup of sugar and egg, they retain their shape and a delightfully sour ‘pop!’ when you bite into them. The seeds are also less noticeable than in the stove-top version (although Kim has been experimenting with blending the grapes until the seeds disappear). The disadvantages of this recipe are that it will cause you to consume truly vast quantities of sugar, and the grapes bear an uncanny resemblance to peas.
- 1.5c sugar
- 2 beaten eggs
- 1/3c flour
- green grapes mounded in the pie shell
- .5t nutmeg
- 1T softened butter
- 1 Hill Country Fare frozen pie crust
Beat together the sugar, eggs, flour, nutmeg, and butter flakes. Fill up the pie shell with green grapes, then pour the custard over the top. Bake at 450 degrees for 10 minutes, then turn the temp down to 350 for another 30 minutes. It’ll puff up all the way to the middle of the pie when it’s done. The original recipe calls for a pie lattice or a top crust, but who has that sort of thing lying around?