4 c. green grape pulp
4 c. butter
4 c. sugar
12 eggs

Pick wild grapes while the are half grown before the seeds become hard. Remove stems and cook until grapes become soft. Mash.

Measure pulp. Add butter while still hot. Stir in sugar. Beat eggs and add to grape mixture. Beat until well blended and pour into pie tins lined with sweet dough crust. Bake until brown. This recipe is enough for 4 pies.

This is a very old recipe and I believe it originated in Pecan Island at a time when homemade butter was plentiful and needed to be used.

SWEET DOUGH CRUST FOR GREEN GRAPE PIE:

1 egg
1/2 c. Crisco
1 c. sugar
1/2 c. milk
1 tsp. vanilla
1 tsp. baking soda
2 tsp. baking powder
4-5 c. flour