Syracuse Grape Pie Cake Cones | Grape Pie Dessert Recipe

Ingredients

• De-skin the grapes by pinching the ends and pulling them off. Set the skins aside and place the pulps in a medium saucepan. Bring pulps to a boil.
• Strain the pulps through a mesh sieve to remove the seeds. Pour the pulp over the skins (this gives the pie it’s pretty purple color), stir in the lemon juice, and let sit for five hours.
• Meanwhile, prep the oven to 400 degrees. Place the Joy Cake Cones in a cake cone baking rack or muffin tin lined with foil to hold cones in place.
• Stir the sugar and tapioca or cornstarch into the grape mixture.
• Spoon the mixture into the cake cones, filling to the top. Dot with small pieces of butter.
• Add the top pie crust that is cut into a shape or complete with latticework. Glaze crust with egg wash and sprinkle with sugar, if desired.
• Let cool and serve by itself or with a scoop of vanilla on top for an extra treat!