All Natural ------------- From Our Farm To Your Table

Ruby Red Grape Pie

Boysenberry Cobbler

Ingredients

4 Cups Halved Seedless Red Grapes

2/3 Cup Sugar

1/2 Tsp Ground Cinnamon

4 Tbsp. Cornstarch

2 Tbsp. Lemon Juice

1 Tbsp. Grated Lemon Peel

2 Tbsp. Butter

Pastry for a double crust. Feel free to make your own or use store bought!

Directions

In a saucepan combine the grapes, sugar and cinnamon. Mix together and let sit for 25-20 mins.
As grapes are sitting, this is a great time to make your pastry!
Combine cornstarch, lemon juice, lemon peel and stir into the grape mixture.
Bring to a boil and let cook for 2-4 minutes, stirring constantly. Grape mixture will thicken.
Line a pie plate with pastry for the bottom crust and pour grape mixture into pie dish. Dot with butter and cover with remaining pastry.
Trim and seal crust, cut vents on top and loosely cover edges with foil.
Bake at 425 for 20 minutes then reduce the heat to 350, remove foil and bake for 35-40 minutes more.
Remove and let cool completely and enjoy!

Boysenberry Cobbler

Ingredients

6 tbsp. butter

3/4 cup all purpose flour

3/4 cup sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup milk

1/2 tsp lemon juice

2 cup boysenberries

1 tbsp. turbinado sugar

Directions

Place butter in an 8x8" pan and place in a 350F oven to melt. Combine flour, sugar, baking powder and salt in a bowl. Combine milk and lemon juice and pour into the flour mixture.

Stir lightly until no dry spots remain. Remove pan from oven once butter has melted and pour the batter into the melted butter. Do not stir.

Arrange berries on top of batter, continuing to be careful not to stir the butter into the batter. Top with the turbinado sugar. Bake 40-50 minutes until the top is golden and the berries are bubbling from the top. Serve warm with whipped cream or ice cream.

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