FILLING:

2 cups wild grape juice (I use unsweetened)
3/4 cup sugar
1/4 cup cornstarch
3 eggs yolks
1 tbsp. lemon juice
1 prepared (9-inch) pie shell, baked

Combine grape juice, cornstarch, lemon juice and sugar in a saucepan over medium heat. Cook until thick and boiling, stirring constantly. Temper the egg yolks by adding several spoonfuls of the hot filling and whisk well. Add the tempered egg yolks to the saucepan and continue cooking for one minute. Cool slightly. Pour into baked pie shell. Top with meringue (see below).

Bake in slow (300°F) oven for 30 minutes. When it is done baking turn the oven off, let it cool in the oven for a few hours before serving.

MERINGUE TOPPING:

4 egg whites
1/4 tsp. cream of tartar
4 tsp. cornstarch
8 tbsp. sugar

Combine cornstarch and sugar. Beat egg whites until soft peaks. Add the cream of tartar. Add the cornstarch and sugar by spoonfuls. Continue beating until stiff peaks form.

Submitted by: JM