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Tommy's grape pie

1 pastry for double crust pie
1 egg
1 tbsp water
5 cup seedless grapes, halved. I used black grapes.
1/2 cup sugar
4 tbsp corn starch
1/2 tsp cinnamon
1/2 tsp salt
1 tbsp lemon juice
1 tbsp butter
1 tbsp sugar


Preheat oven to 425. Roll out half the pastry and press into pie plate. Whisk together egg and water. Brush half of egg wash over pastry. Toss together grapes, 1/2 cup sugar, corn starch, salt, cinnamon, and lemon juice. Pour into pie plate. Cut butter into small bits and dot over pie filling. Roll out remainder of pie crust and place over filling. Crimp edges to seal and cut a few vents in top to allow steam to escape. Brush remaining egg wash over pastry and sprinkle with 1 tablespoon sugar. Wrap foil around crimped edges of pie and bake 10 minutes. Reduce heat to 350 and bake 30-35 minutes longer or until golden. Remove foil about 10 minutes before pie is done.

Source: cookpad.com