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5
out of 5
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So rustic, so GOOD!,
October 22, 2007
By fnfsierra
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"I live in Northern California, so using wine grapes in a pie really intrigued me. We picked some zinfandel grapes at a friend's vineyard and made 3 pies! Although some people will not like the seeds, I didn't mind them at all. The pies disappeared from our refrigerator quickly. This pie was sweet, yet the filling has no sugar. I will make this recipe again next harvest, using larger grapes. I will also be using the crust in meat pies because it is rustic, easy and it calls for olive oil instead of lard or shortening. Fabulous!"
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2 of 2 people found this review helpful.
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