| 1 | Preheat oven to 350 °F. |
| 2 | Combine cracker crumbs, about 3 t sugar and butter. |
| 3 | Reserve ?cup of this crumb mixture and press the rest into a 9-inch pie pan. |
| 4 | Bake at 350 °F. |
| 5 | For 8 minutes. |
| 6 | Allow to cool. |
| 7 | dissolve cornstarch and about 2/3 cup sugar in cold water in saucepan. |
| 8 | Add grapes and bring to boil, stirring constantly. |
| 9 | Reduce heat and simmer for 5 minutes. |
| 10 | Remove from heat and stir in the lemon juice. |
| 11 | Cool. |
| 12 | spoon this filling into the baked and cooled crust. |
| 13 | Mix sour cream with about 1 t sugar and vanilla and spread over pie. |
| 14 | Sprinkle with reserved crumbs. |
| 15 | Serve. |
| 16 | notes: |
| 17 | * fruit pie made from green seedless grapes -- this recipe came originally from the _los angeles times magazine_. |
| 18 | It"s unusual: i"d never before thought of using grapes in a pie before. |
| 19 | But it"s good! |
| 20 | : difficulty: easy to moderate (burns easily). |
| 21 | : time: 30 minutes. |
| 22 | : precision: approximate measurement ok. |
| 23 | : |
