5 1/2 c. ripe Concord grapes (available in September)
2/3 c. honey
4 tbsp. cornstarch
3 tbsp. water
1 tbsp. lemon juice
1 1/2 tbsp. butter
1 egg, beaten
Pastry for 2 crust pie (8 inch)
Sugar for dusting

Slip grape pulp out of skins and set skins aside. Put pulp in saucepan with no water and bring to a rolling boil. While hot, rub pulp through a strainer into a mixing bowl to remove seeds. Combine strained pulp, skins, and honey, mix well.

In a small bowl, combine cornstarch, water and lemon juice. Stir until smooth. Add cornstarch mixture to grape mixture. Spoon into pastry shell, dot with butter. Top with top pastry shell, brush with beaten egg - sprinkle with sugar. Bake on baking sheet 45-60 minutes at 350 degrees.