unbaked pastry for a two crust 9 inch pie
2 pounds (5 cups) stemmed, red, blue or green seedless grapes, rinsed well,
1/4 cup apple cidar or orange juice
2 1/2 T. cornstarch
1 T. lemon juice
3 T. water
2 t. grated orange zest
1/4 t. nutmeg
1/2 c. sugar

egg glaze 1 egg beaten with 1 T. water

Line a pie plate with half the pastry. Trim a 3/4 inch overhang.
Brush the moistureproofing egg glaze over the bottom of the pie crust.
Set the pastry lined pan in the refrigerator while you prepare the filling.

Stem, rince and drain the grapes. Place them in a 2 quart stainless steel or enamel saucepan along with the cidar or juice. Bring to a boil, cover, and cook on medium for about 5 minutes. Press the grapes with the back of a wooden spoon to burst about half of them releasing some juice.

Pour the grapes into a strainer set over a 2 cup measure. Measure the juice you will usually have about 1 1/4 cups. Return the grape mixture to the saucepan along with 1 cup of juice.

In a small bowl dissolve the cornstarch in the lemon juice and water. Add it to the grapes in the pan. Add the grated zest, nutmeg and sugar. Stir, bring to a boil over medium heat and cook uncovered until thickened and clear, about 5 minutes. Set aside to cool slightly.

Fill the pie with grape mixture. Moisten the rim of lower crust with egg glaze. Set the top crust in place. Fold the overhanging crust edges together and pinch into a raised fluted rim. Brush the crust with egg glaze and sprinkle with a litle sugar.

Place pie on the rack in the lower third of a 425 f preheated oven.
Bake 12 minutes.
Lower the heat to 350 f and continue baking for 25 minutes or until the crust is golden brown. Cool pie on wire rack.