1    9-inch unbaked pie crust

EGG GLAZE
1 Egg
1 tb Water

–CONCORD GRAPE FILLING–
2 lb Concord grapes
1/4 c Cornstarch
1 tb Lemon juice
2 ts Orange zest; grated
1/2 c Granulated sugar
2 tb Concord wine; optional

-STREUSEL –
1/2 c Brown sugar; firm packed
1/2 c Flour, all purpose
1/4 c Butter; room temperature

1. Preheat oven to 400F(200C). Beat egg and water together. Brush over
bottom, sides and edges of pie crust. Refrigetate hile preparing filling.
2. Press grapes with your fingers to remove pulp and seeds. Place in pot.
Reserve skins in a bowl. Bring pulp and seeds to a boil, remove from heat.
Skim off seeds. Mix pulp with skins and reserve. 3. In a large bowl,
combine cornstarch with 1/4 cup (50ml) of liquid from reserved grape
mixture. Then stir in lemon juice, grated orange zest, sugar, wine and
remaining grape mixture. 4. In a large bowl, combine sugar and flour for
streusel. Cut in butter until mixture has a crumbly texture. 5. Pour grape
mixture into pie shell. Sprinkle streusel on top of pie. 6. Bake for 35
minutes, or until grape juice is bubbling. The topping should be golden
brown. Let cool completely before serving. Serve with a glass of Canadian
Port or Cream Sherry