Ingredients
Units
Scale
- 1 recipe of your favorite double crust pie dough
- 4 cups coronation grapes with stems removed
- 1/4 cup sugar
- 2 tbsp tapioca flour
- 2 tbsp grape jelly (other jelly works too)
Instructions
- On a lightly floured work surface, roll out half of the double crust pie dough into circle. Place it over a 9-inch pie dish, pressing the dough into the bottom. Trim the edges, leaving about 3/4 inch overhang. Cover and chill pie shell until firm (~30 minutes). Roll out the crust for the top and transfer to a baking sheet. Cover and refrigerate until ready to assemble the pie.
- Preheat the oven to 400 degrees Fahrenheit.
- Add the washed grapes to a large bowl or pot and mash them with a fork or potato masher. Stir in the tapioca flour and sugar and let it sit for 15 minutes.
- Pour the grape filling into the pastry shell. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork or knife to allow air to escape as pie is baking.
- Bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25 minutes, or until the filling is bubbling and the crust is golden.
- Let the pie cool before serving so the filling has time to set.