Filling:
3 ½ cup seedless grapes (all kinds)
½ cup sugar
3 – 4 tablespoons flour
dash of cinnamon
1 tablespoon butter
Slip skins off fresh grapes. Cook pulp to a boil. Separate the seeds by pressing pulp through a sieve. Mix skins and pulp together. Can freeze this mixture and use throughout the year.
Mix sugar, flour and cinnamon together. Add to grapes.
Pastry:
2 cups flour
1 teaspoon salt
2/3 cup Crisco
2 tablespoons butter
¼ cup cold water
1 tablespoon half and half
1 teaspoon sugar
Mix flour and salt. Cut in shortenings until like cornmeal. Add cold water and form a ball. Let rest 20 minutes. Roll out and place in pie pan. Add filling. Cover with top crust. Use pastry brush to lightly brush on half and half. Sprinkle with sugar.
Bake at 400 for 10 minutes. Turn oven down to 350 and continue baking for 30 – 40 minutes until crust is golden brown.