4 cups Sovereign Coronation grapes (fresh or frozen)
1 1/4 cup sugar
1/4 cup water
1 Tbsp lemon juice
6 Tbsp cornstarch
plus water to make 2/3 cup liquid
recipe for a 9-inch double crust pie
Mix de-stemmed grapes, sugar, water and lemon juice into a pot. If using frozen grapes, include any ice that had formed. Place pot on medium heat and allow to come to a boil, mixing occasionally.
Add cornstarch into a measuring cup and add enough water to make 2/3 cup liquid. Once grape mixture has come to a boil, add the cornstarch mixture. Continue to mix the filling until it no longer looks cloudy from the cornstarch mixture.
Remove the pot from the heat and pour filling into a bowl and allow to cool to room temperature. If this step is skipped, the filling will bubble up too much and create a mess in your oven.
Line a 9-inch pie dish with one pie crust. Pour the cooled fruit mixture into the crust. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.
Bake at 350 degrees F for approximately 1 hour (until filling is bubbling inside).
Allow to cool a bit so that the filling has a bit of a chance to set up before serving.
NOTE: If you have Concord grapes or another good juice grape but don’t want the seeds in your pie, just follow this step first and then continue with the directions above.
Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill/strainer to remove seeds and return to saucepan. Combine pulp and skins. Stir in sugar, water and lemon juice into the pot. Return pot to medium heat and allow to come to a boil, mixing occasionally.