2 pie crusts 7 cups green grapes 1 ½ cups sugar (adjust according to sweetness of grapes) zest from 1 lemon 1/8 teaspoon salt 3 tablespoons cornstarch 2 tablespoons butter
Crush ¾ cup of the green grapes in a saucepan. Add remaining grapes, sugar, lemon zest, salt, and cornstarch to the crushed grapes. Heat fruit on stove, stirring occasionally until the juice has thickened. Fill pie crust with fruit.If there is excess juice, use a slotted spoon to transfer the fruit, so the pie will not be a wet mess. Place pats of butter on top of pie. Top pie with the second crust, crimp pie edges, and cut slits in the top of the pie. Place pie on a foil-lined baking sheet to avoid cleaning headaches. Bake in a preheated 425° oven for 30 minutes or until golden brown.