Naples Grape Pie

Directions

1. 1
   Preheat the oven to 425 degrees F.
2. 2
   For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter.
3. 3
   Sprinkle with the cold water.
4. 4
   Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
5. 5
   Cut the dough ball in half and roll out each half with a rolling pin to desired thinness.
6. 6
   Cut 1 of the rolled out pieces into strips to use for the top layer.
7. 7
   Reserve.
8. 8
   For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp.
9. 9
   Reserve the skins.
10. 10
    Place the pulp in a medium-sized saucepan and bring to a rolling boil.
11. 11
    Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds.
12. 12
    Mix the strained pulp with the reserved skins in a larger mixing bowl.
13. 13
    Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well.
14. 14
    For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.
15. 15
    To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate.
16. 16
    Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping.
17. 17
    Crisscross the dough strips over the filling and brush with the beaten egg.
18. 18
    Lastly sprinkle the remaining 1/3 of the topping over the top.
19. 19
    Transfer to the oven and bake for about 40 minutes.