Grape Mini Pies
Source: Better Homes and Gardens; October, 2001
Makes 8 servings

You can make the four small pies in this recipe or one 9-inch pie. For a 9-inch pie, spoon grape filling into an unbaked crust. Cover edge with foil; bake 25 minutes. Remove foil; bake 25 to 30 minutes more or till filling is bubbly.

5 cups large seedless red and/or green grapes, halved
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1 Tbsp. port wine or grape juice
1 (15-oz.) package folded refrigerated unbaked piecrust (2 crusts)
1 egg white
1 Tbsp. water
Coarse sugar

Preheat oven to 400 degrees F.

For filling, in a large bowl stir together grapes, brown sugar, flour, and port wine or grape juice. Set aside.

Let refrigerated piecrusts stand at room temperature, according to package directions. On a lightly floured surface roll each crust to a 13-inch circle. Cut two 6- to 6 1/2-inch circles from each crust. Line four 4-inch pie pans with the pastry circles. Trim pastry to 3/4 inch beyond the edge of the pie pans (do not fold under). Casually crimp edges letting the pastry fall over edge of pie pans in a free-form style. Transfer filling to pastry-lined pie pans.

Bake about 25 minutes or until pastry is golden brown and filling is bubbly. Cool on a wire rack.

Meanwhile, use a 1- to 2-inch leaf cookie cutter to cut four leaves from the remaining pastry. Combine egg white and water. Brush leaf cutouts with egg white mixture. Sprinkle with coarse sugar. Place cutouts on a cookie sheet.

Bake 7 to 8 minutes or until golden brown. Place a leaf cutout on each pie.