Grape Juice Pie

Not too sweet, slightly sour, but oh so good!

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 1/3 cups grape juice (I used 100% Concord grape juice)
• 1 egg. slightly beaten
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 baked (9-inch) pastry shell
• 1 cup heavy cream
• 1 tablespoon sugar

Combine sugar and cornstarch in a 2-quart saucepan.  Stir in grape juice; cook over medium heat, stirring constantly, until thickened and bubbly.  Cook 1 minute.

Add a small amount of hot mixture to egg, mixing well; stir egg mixture into remaining hot mixture.  Add butter and lemon juice; return to heat.  Bring to a boil, stirring constantly; boil gently 1 minute.  Cool.  Pour into pastry shell; chill thoroughly.

Combine heavy cream and sugar, beating until light and fluffy.  Spread on pie; chill.

Makes 8 servings.

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