Ingredients:

2 pastry pies, uncooked

4 cups (1 liter) of grapes

4 cups (1 liter) of water

1 cup (250 mL) of brown sugar

5 tbsp (75 ml) of cornstarch

1 tsp (5 ml) of cinnamon

½ tsp (2.5 ml) of salt

2 tsp (10 ml) of lemon juice

3 tbsp (45 ml) of butter

1 tsp (5 ml) of vanilla

Preparation:

Preheat oven at 425 °

Mix the grapes and water in a saucepan, bring to a boil and cook for 5 minutes. Stir in brown sugar, cornstarch, cinnamon and salt. Stir slowly. Cook, stirring until thick and syrup is clear. Remove from heat and add lemon juice, butter and vanilla. Let cool slightly.

In a pie dish, make the pastry and pour the grape filling. Cover with the other pastry. Make small slits on the top to get the steam out.

Bake 30-35 minutes, cover with a sheet of aluminium foil if necessary during cooking if the crust becomes too brown. Cool before serving. Serve with ice cream or whipped cream.