I have always liked red table grapes, but have previously looked in vain for a way to cook them. A few years ago our church group took a trip up to Cumberland Falls in Kentucky. While there, we had lunch at their tearoom. Grape Salad was on the menu. It was delicious and new to all of us. We asked for the recipe. The one they gave us didn't turn out at all like the tasty salad we had there. Don't you hate that? When someone gives you a recipe and its not quite like their dish.

As I was saying, I had never found a way to cook red table grapes, this is, until now. This is easy and delicious. Once you make this pie, you'll never pass by a display of table grapes in the store again.

RED GRAPE PIE
4 cups halved seedless red table grapes (about 2 lbs)
3/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon grated lemon zest
2 tablespoons butter
Pastry for two crust 9 inch pie

Line a 9 inch pie plate with bottom crust. In a saucepan, combine grapes, sugar and cinnamon. Toss to coat. Let stand 15 minutes to draw out juices. Combine cornstarch, lemon juice and zest. Stir into grape mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool for 15 minutes.

Pour grape mixture into prepared bottom crust. Dot with butter. Place top crust over filling. Trim, seal and flute edges. Cut slits in top for vent. Cover edges loosely with foil. Bake at 425 F. for 20 minutes. Remove foil. Reduce heat to 350 F. and bake 30 to 35 minutes or until crust is golden. 1 slice is 400 delicious calories.