Eboo's Wild Scuppernong Pie (with grapes)

Name: Eboo's Wild Scuppernong Pie (with grapes)
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 8 servings
Ingredients: 4 cups slightly tart seedless black grapes (about 1 1/2 pounds); 1/2 cup sugar; 1/2 cup Concord grape jelly; 2 tablespoons cornstarch; 1 tablespoon fresh lemon juice; 2 tablespoons butter or margarine; 2 store-bought roll-out pie crusts; 1 egg, beaten

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Level: Easy

Total: 1 hr 35 min
Active: 35 min

Yield: 8 servings

Level: Easy

Total: 1 hr 35 min
Active: 35 min

Yield: 8 servings

Ingredients

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4 cups slightly tart seedless black grapes (about 1 1/2 pounds)

1/2 cup sugar

1/2 cup Concord grape jelly

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

2 tablespoons butter or margarine

2 store-bought roll-out pie crusts

1 egg, beaten

Directions

Preheat the oven to 350 degrees F.
Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.

Cook’s Note

To freeze, par-bake the pie for just 30 minutes, then let cool and freeze. When ready to serve, thaw and bake for another 20 minutes to finish cooking.