FROM A COUNTRY KITCHEN

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