This one really peaked my interest being made with red grapes!
4 cups halved seedless red grapes, about 2 pounds
2/3 cup sugar
½ teas ground cinnamon
3 tbls corn starch
2 tbls lemon juice
1 tbls grated lemon peel
Pastry for a 9in double pie crust
2 tbls butter
In a medium saucepan combine the grapes, sugar and cinnamon; toss to coat and let stand for 15 minutes. Meanwhile, combine cornstarch, lemon juice and the peel; stir into the grape mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Line a 9inch pie pan with bottom crust; dot with butter and pour the grape mixture into the pan. Roll out the remaining crust and place over the filling. Trim, seal and flute the edges; cut slits into the top. Cover edges loosely with foil and bake at 425 degrees for 20 minutes. Reduce heat to 350, remove foil and continue baking for 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack…..Don’t forget the vanilla ice cream on the side!!!!