I love the ripe grapes, with their sweetness and fruity aroma, and I soon began putting them into pies. This latest version of my original recipe uses red seedless and concord grapes; combining 2 varieties of grapes gives the pie depth and juiciness, each complementing the other’s flavor and color. Like a blueberry pie, this is juicy and fragrant from cinnamon. Seeding the Concords takes a little time, but their deep, winy flavor is worth it!
Preheat the oven to 375 degrees Fahrenheit. On a lightly floured surface, roll out one crust to fit a 9 in pie tin, allowing a 1 inch overhang, and press into the tin. Roll out the second crust and reserve.
In a medium bowl, combine the grapes and orange zest. In a small bowl, combine the flour, sugar, cinnamon, and nutmeg. Add to the grapes and toss to combine.
Pour the grapes into the prepared pie shell and dot with the butter. Cover with the second crust. Bring up the bottom overhang, press the edges together all around, and crimp the edges. Cut 5 or 6 slits or small holes into the top crust and brush with the half and half.
Bake until the crust is golden and the fruit bubbly, 60 to 70 minutes. Allow to cool at room temperature for 30 minutes before serving.
The pie crust can be refrigerated up to 1 week or frozen up to 1 month
The sliced grapes can be refrigerated up to 1 day
The finished pie can be refrigerated up to 3 days