Ingredientes para Grape Cream Pie
- Pastry For Double Crust 10 Inch Pie
- Cold Water
- Granulated Sugar
- 2 tablespoons lemon juice
- Tapioca
- 2 tablespoons cornstarch
- Green Seedless Grapes
- 1 cup sour cream
- Sugar
- 1 teaspoon vanilla extract
- 1 egg white (optional)
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Cómo preparar Grape Cream Pie
- Preheat oven to 350°F (175°C). Line a 9.5-inch glass pie plate with your favorite pie crust.
- Roughly separate 2 cups of grapes into two halves.
- Place one half (1 cup) of the grapes into a blender. Blend on low speed until finely chopped.
- In a medium saucepan, combine 1/2 cup water, 2/3 cup Splenda granulated (or 2/3 cup granulated sugar), 2 tablespoons lemon juice, 1/4 cup tapioca pearls, 2 tablespoons cornstarch, and both the blended and whole grapes.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5-7 minutes, or until the mixture thickens and begins to caramelize slightly, stirring constantly to prevent sticking.
- Remove from heat and let cool for 5 minutes.
- In a separate bowl, whisk together 1 cup sour cream, 4 teaspoons Splenda granulated (or 4 teaspoons granulated sugar), and 1 teaspoon vanilla extract.
- Gently stir the sour cream mixture into the cooled grape mixture until well combined.
- Pour the filling into the prepared pie crust.
- Top with the second pie crust. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with a lightly beaten egg white for a golden brown finish.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
- Remove from the oven and let cool completely on a wire rack before chilling in the refrigerator for at least 1 hour to allow the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1342g
Fat
135g
Carbs
134g
