DIRECTIONS

Combine grapes, sugar, cornstarch, spices and salt; mix well. Place dough on baking sheet. Mound grape mixture in center of pastry, leaving a 3-inch border. Lift edges of dough up and over edge of grapes, leaving grapes showing in the center; fold edges of pastry to contain grapes. Combine walnuts, brown sugar and butter; mix well. Sprinkle over grapes. Brush pastry with milk. Bake at 375 F for 30 to 35 minutes or until pastry browns and the filling bubbles. Let stand 15 minutes before cutting.

Ingredients

4 cups California seedless grapes
3 tablespoons each sugar and cornstarch
1/2 teaspoon each ground cardamom and ginger
1/4 teaspoon salt
1 ready-to-use refrigerated pie crust dough
1/4 cup each chopped walnuts and packed brown sugar
2 tablespoons butter
2 tablespoons milk

DIRECTIONS

Combine grapes, sugar, cornstarch, spices and salt; mix well. Place dough on baking sheet. Mound grape mixture in center of pastry, leaving a 3-inch border. Lift edges of dough up and over edge of grapes, leaving grapes showing in the center; fold edges of pastry to contain grapes. Combine walnuts, brown sugar and butter; mix well. Sprinkle over grapes. Brush pastry with milk. Bake at 375 F for 30 to 35 minutes or until pastry browns and the filling bubbles. Let stand 15 minutes before cutting.

Notes

This is a Vegetarian recipe

Servings

6 servings

Nutritional Information

Calories 273; Protein 1.7 g; Fat 10.3 g; Calories from Fat 33%; Carbohydrate 45.3 g; Cholesterol 9.2 mg; Sodium 283 mg.