Ingredients
4 cups halved seedless red grapes (about 2 pounds)2/3 cup sugar1/2 teaspoon ground cinnamon3 tablespoons cornstarch2 tablespoons lemon juice1 tablespoon grated lemon zestPastry for double-crust pie (9 inches)2 tablespoons butter
Preparation
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.
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.
Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.
