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From A Country Kitchen

August 17, 1986|BETSY BALSLEY | Betsy Balsley is food editor of The Times.

Some of the best regional cookbooks are those produced by Junior League chapters. "California Treasure," compiled by the Fresno Junior League (Wimmer Bros. Books: $17.50), is one such collection. The recipes reflect farm and city life in the San Joaquin Valley, with its multi-ethnic population. It's also no surprise to discover here a recipe for an unusual pie made with Thompson seedless grapes, a local crop. VALLEY GRAPE PIE

1 1/2 cups graham-cracker crumbs

Sugar

cup melted butter or margarine

3 tablespoons cornstarch

cup cold water

1 quart Thompson seedless or other green grapes, stems removed

1 tablespoon lemon juice

1 cup sour cream

1 teaspoon vanilla

Combine cracker crumbs, 3 tablespoons sugar and melted butter, stirring with fork until well blended. Reserve cup crumb mixture. Press remaining mixture onto bottom and sides of greased 9-inch pie pan. Bake at 350 degrees 8 minutes. Cool.

Dissolve cornstarch and cup sugar in cold water in saucepan. Add grapes. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes. Remove from heat and stir in lemon juice. Cool.

Spoon filling into crust. Blend sour cream with 1 tablespoon sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serves 6 to 8.

PRODUCED BY ROBIN TUCKER

FOOD STYLIST: OLIVIA ERSCHEN

TABLEWARE FROM FOSTER-INGERSOLL, LOS ANGELES

LINENS FROM THE ANTIQUE GUILD, LOS ANGELES

TABLE FROM GREEN DOLPHIN STREET, PASADENA

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