Black Grapes and Pear Pie


Makes 8 Servings


  • ½ Cup Sugar
  • 1/3 Cup Flour
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Grated Orange Peel
  • ½ Teaspoon Ground Cloves
  • 4 Cups Black Seedless Grapes
  • 3 Cups Cored, Pared and Sliced Fresh Pears (About 3 Medium Pears)
  • 2 Tablespoons Orange Juice
  • 1 Package Ready-to-Use Refrigerated Pastry for 2-Crust, 9-Inch Pie (See Note)
  • 1 Tablespoon Butter


  • Preheat oven to 425° F
  • Combine sugar, flour, cinnamon, orange peel and cloves; mix well.
  • Toss grapes and pears with sugar mixture and orange juice.
  • Line a 9-inch microwave-safe pie plate with pastry.
  • Add fruit mixture and dot with butter.
  • Roll out remaining pastry and cut into 3/4 inch strips.
  • Arrange strips in lattice pattern over fruit filling.
  • Fold ends of lattice strips under edge of bottom crust; seal and flute edges.

Cooking Tip: To bake in microwave (recipe developed for 700 to 800 watt microwave ovens): Set oven at HIGH (100 percent power), bake 10 to 12 minutes or until filling begins to bubble. Transfer pie to conventional oven and bake at 425 F 10 minutes or until pastry is golden brown.
Cooking Tip: To bake by conventional method: Bake pie in 425 F oven 10 minutes. Lower heat to 375 F and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.