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| 1 1/2 Tasse | graham cracker crumbs |
| 3 Teelöffel | sugar |
| 1/3 Tasse | Butter melted |
| 3 Teelöffel | cornstarch |
| 2/3 Tasse | sugar |
| 1/4 Tasse | water cold |
| 2 x ca. 450 g | Grapes, seedless (green), with stems removed |
| 1 Teelöffel | lemon juice |
| 1 Tasse | sour cream |
| 1 Teelöffel | sugar |
| 1 Teelöffel | vanilla extract |
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Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Allow to cool.
Dissolve cornstarch and about 2/3 cup sugar in cold water in saucepan. Add grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Cool.
Spoon this filling into the baked and cooled crust. Mix sour cream with about 1 T sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.
* Fruit pie made from green seedless grapes - This recipe came originally from the _Los Angeles Times Magazine_. It's unusual: I'd never before thought of using grapes in a pie before. But it's good!
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