Since the red grape pie was so good, I decided to try to make a “white” grape pie. Table grapes are available most of the year, so they are around to make a fruit pie when most fresh fruit isn't in season. I use our neighbors as guinea pigs for new recipes. They loved the red grape pie. The same with this pie. “Bring it on,” they said. They will try anything I make. They loved this pie, too.

WHITE GRAPE AND PINEAPPLE PIE
4 cups halved seedless white table grapes (about 2 lbs)
8-ounce can of crushed pineapple, drained (reserve juice)
2 tablespoons water
1 egg, well beaten
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, or margarine
1 teaspoon almond extract
Pastry for two crust 9 inch pie

Line 9 inch pie plate with bottom crust. In a saucepan, combine grapes, pineapple and sugar. Toss to coat. Let stand 15 minutes to draw out juices. Combine reserved pineapple juice, water and cornstarch. Stir into grape mixture. Bring to boil over medium heat. Remove 1/2 cup of the cooked mixture and add slowly to beaten egg. Return grape-egg mixture to saucepan. Cook and stir for 2 minutes or until thickened. Add butter and almond extract. Stir lightly to melt butter. Cool to room temperature.

Pour grape mixture into prepared crust. Place top crust over filling. Trim, seal and flute edges. Cut slits in top for vents. Cover edges loosely with foil. Bake at 425 F. for 20 minutes. Remove foil. Reduce heat to 375 F. and bake 30 to 35 minutes longer or until crust is golden. Enjoy.