Grape Pie

Begin by removing the skins from the grapes. This is pretty simple to do. Working over a bowl just give the grape a light squeeze and the flesh of the grape should pop out. Use a paring knife, or whatever you prefer, slice the grape to get the seeds out of the center. You’ll figure it out after a couple of grapes. Just make sure you reserve as much of the juice and flesh as possible. This process will take you about 30 minutes. Discard the seeds. Set the skins in a bowl as we will use them in a bit.

Add the bowl of grapes and juice to a saucepan, along with the sugar, salt, skins, and lemon juice. Cook this on a medium-low heat for about 25 minutes until the sugar dissolves. Once cooked, remove it from the stove and set it aside to let it cool.

During this time put one of the pie crusts into a pie pan and cook it according to package or recipe direction. Most likely a 400 F oven for about 9 minutes. Once cooked, set it aside and let it cool. Keep the oven on.

Once the grape filling has cooled, whisk in the flour and cornstarch until you have a smooth consistency. Adding the flour and cornstarch will thicken the pie, in case you were interested.

Pour the mixture into the precooked pie shell. Place two tablespoons of butter onto the top of the pie filling. Top with the uncooked pie crust. Make a few knife slits in the top crust using a knife, press the top crust onto the bottom as best you can, and then sprinkle the top with sugar.

Place the pie onto a baking sheet and place in a 400 F oven. Cook this for 15 minutes.

After 15 minutes, reduce the heat to 350 F and cook another 30 minutes.

Remove the pie from the oven, and let it come to room temperature before slicing.