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Valley Grape Pie

1 1/2 c Graham cracker crumbs
3 T Sugar
1/3 c Butter, melted
3 t Cornstarch
2/3 c Sugar
1/4 c Water, cold
2 lb Grapes, seedless (green),
-with stems removed
1 T Lemon juice
1 c Sour cream
1 T Sugar
1 t Vanilla extract

Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Allow to cool.
Dissolve cornstarch and about 2/3 cup sugar in cold water in saucepan. Add grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Cool.
Spoon this filling into the baked and cooled crust. Mix sour cream with about 1 T sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.

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