Ingredients
Scale
- 1 refrigerated pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/3 cups concord grape juice (not diet)
- 1 egg
- 3 tablespoons unsalted butter, cubed
- 1 tablespoon lemon juice
- 1/2 teaspoon coarse kosher salt
- 1 cup whipped cream
Instructions
- Preheat the oven to 450°F.
- Roll out the refrigerated pie crust into a 9-inch deep dish pie plate and prick it generously with a fork. Bake for 8-10 minutes or until lightly browned. Remove and let it cool on a wire rack, then turn off the oven.
- In a medium saucepan, combine the sugar and cornstarch, then whisk in the grape juice and bring to a low simmer for 1 minute until thickened. Remove from heat.
- Whisk the egg in a small bowl, then gradually mix in 2-3 tablespoons of the hot grape juice mixture. Combine this back into the grape juice mixture, whisking well.
- Add the cubed butter, lemon juice, and kosher salt to the mixture, stirring until the butter has melted and everything is smooth and glossy.
- Pour the filling into the cooled pie crust. Let it cool at room temperature for 1 hour, then cover and refrigerate for at least 3 hours until fully chilled.
- Spread whipped cream over the grape juice filling before serving.
- If you tried this recipe, please return and share your thoughts in the comments or through star ratings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the grape juice is not diet for the best flavor.
Chill the pie adequately for a firmer texture before serving.
Feel free to add fresh grapes or a sprig of mint for garnish.
- Prep Time: 10 minutes
- Cook Time: 260 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg