Ruby Grape Pie

• 4 cups halved seedless red grapes (about 2 pounds)
• 2/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• Pastry for double-crust pie (9 inches)
• 2 tablespoons butter

1. In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil.
3. Bake at 425u0b0 for 20 minutes. Reduce heat to 350u0b0 remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

red grapes, sugar, ground cinnamon, cornstarch, lemon juice, lemon zest, pastry, butter

Taken from www.tasteofhome.com/recipes/ruby-grape-pie/ (may not work)