Grape Pie Recipe

Ingredients
1 recipe  Pastry for Double-Crust Pie or 2 refrigerated unbaked piecrusts
1/2 cup  packed brown sugar
1/3 cup  all-purpose flour
2 to 3 tablespoons  snipped fresh sage or 1 teaspoon ground sage
7 cups  seedless red or black grapes, halved
1/4 cup  port wine or red grape juice
1   egg white
1 tablespoon  water

Directions
1. Preheat oven to 375 degree F. Prepare Pastry for Double-Crust Pie. For filling, in a large bowl stir together brown sugar, flour, and sage; stir in grapes and port wine.
2. Transfer the filling to the pastry-lined pie plate. Roll remaining dough in to a circle about 12 inches in diameter. Cut slits to permit steam to escape. Place pastry on the filling; trim to 1/2 inch beyond fringe of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Place pie on a baking sheet.
3. In a tiny bowl merge egg white and water. Brush top of pie with egg white mixture. Cover fringe of pie with foil. Bake for 25 minutes; remove foil. Bake 30 to 35 minutes more or until top of pastry is golden brown and filling bubbles through slits in crust. Remove from oven; cold at least 6 hours. Pie can be baked up to 24 hours ahead. Loosely cover and store at room temperature. Makes 8 servings.
Pastry for Double-Crust Pie
In a medium bowl stir together 2-1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon chilled water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. iterate, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half in to a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from middle to edges in to a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll in to a 9-inch pie plate. Ease pastry in to pie plate, being cautious not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
Food Processor Directions
Place steel blade in food processor bowl. Add flour, salt, and shortening. Cover; technique with on/off turns until most of mixture resembles cornmeal but a few larger pieces stay. With processor walking, quickly add 6 tablespoons water through feed tube. cease processor when all water is added; scrape down sides. technique with three on/off turns. Remove dough from bowl; shape in to a ball. Divide in half. Continue as directed above.