It started out innocently enough.
I simply wanted to pick up a few grapes for my chickens and there were sacks of seedless grapes of all colors piled in the fresh market section of the store. And they were inexpensive so it was easy to pick up a few large bunches on my way out of the store.
But, once home, it appeared that they multiplied en route and, one thing led to another, and before I knew it, I was making a GRAPE PIE.
This recipe is a very quick and a lower carb version of the classic Grape Pie--which is usually 2 crust and involves separating the skins from the pulp, cooking and thickening the pulp, etc.
Instead, you just use a frozen single crust pie crust, a crumble topping and no prep on the grapes except washing.
Preheat oven to 400 degrees.
Defrost a 9 inch deep dish pie crust.
Clean and rinse 4-5 cups of seedless grapes (I used red seedless, but any color or even combination of colors will do.)
Make a “Crumble topping” with ¼ cup flour, ½ cup quick oats, 2 pkts. Stevia, 2 tbsp. Butter, dash of cinnamon, nutmeg to taste.
Sprinkle about 1/3 of the crumbles on bottom of pie crust.
Add grapes, without excess water- dry on towel if needed, after rinsing.
Sprinkle remaining crumble over top.
Bake at 400 degree about 45 minutes, until browned and grapes are cooked and soft.
Cool thoroughly before cutting. One pie should make 8-10 servings, it's “fruit-filling”.
Top with whipped topping, as desired.