Ruby Grape Pie

 

4 cups halved seedless red grapes (about 2 pounds)
2/3 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Pastry for double-crust pie (9 inches)
2 tablespoons butter
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.