Mrs. Browns Grape Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
• 4 cups fresh Concord grapes, washed and stems removed
• 2 cups water
• 1 cup sugar
• 1/2 cup plus 2 tablespoons cornstarch
• Sweetened Whipped Cream (page 26), for topping

1. Combine the grapes and water in a large saucepan over high heat and bring to a boil.
2. Lower the heat to medium and cook until the fruit is very soft and the liquid is dark, about 10 minutes.
3. Strain the juice into a bowl, pressing the grapes with the back of a spoon to extract as much juice as possible.
4. Let the juice cool until lukewarm, then pour it back into the saucepan and place over high heat.
5. Whisk the sugar and cornstarch together, then pour the mixture into the grape juice and whisk until thoroughly combined.
6. Bring to a boil and continue whisking frequently until thickened.
7. Boil for at least 1 full minute to reduce the cornstarch taste.
8. The mixture should be smooth and very thick.
9. Pour the filling into the crust and chill for 2 to 3 hours before slicing.
10. Serve topped with a dollop of whipped cream.

pie pastry, concord grapes, water, sugar, cornstarch, cream

Taken from www.epicurious.com/recipes/food/views/mrs-brown-s-grape-pie-390073 (may not work)