Grape Cream Pie

Directions

1. 1
   Line a glass pie plate with the bottom crust.
2. 2
   Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
3. 3
   Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch).
4. 4
   Once mixture begins to take on a light carmelized color (approximately 5-10 minutes), remove from heat and allow to cool for about 5 minutes.
5. 5
   Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
6. 6
   Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
7. 7
   Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first).
8. 8
   Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.