This old-fashioned pie is time-consuming, but the result is a heavenly slice of Americana. You may substitute 2 pounds (910g) muscadine or scuppernong grapes for the Concords, or any other variety whose skins slip off when pinched. Please read About Crusts Baked with Fillings.

Prepare:

Rinse, stem, and pick over:

One at a time, pinch the grapes to slip off the skins; reserve both skins and pulp separately. Simmer the pulp in a medium saucepan over medium heat until the seeds loosen, about 5 minutes. Run the pulp through a food mill or strain through a coarse sieve into a bowl and discard the seeds. Add the skins to the pulp, then stir in:

Let cool, then stir in:

Line a 9-inch pie pan with half the dough. Pour the filling into the bottom crust. Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

and sprinkle with:

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely in the pan on a rack.