We enjoy this for our annual first-day-of-autumn dinner, served with Italian sausage and salad
9"deep dish pie crust, prebaked and cooled
8 oz. package Italian-blend shredded cheese
1 1/2 cups seedless red grapes
1/2 cup milk
1/3 cup flour
1/4 cup brown sugar
3 Tbl. yellow cornmeal
Fresh rosemary springs
Preheat oven to 375*
Sprinkle half of the shredded cheese into bottom of cooled pie crust.
Arrange grapes over cheese layer.
Sprinkle remaining cheese over grapes.
In a small bowl, combine milk, flour, brown sugar, cornmeal and eggs until smoothly blended.
Pour mixture over cheese and grapes in pie crust.
Bake at 375* about 40 minutes, until set and golden brown on top.
Remove from oven and arrange rosemary sprigs on top while pie is still hot.
Let stand 10 minutes before slicing to serve.
About 6 servings