Grape Pie

This is such a GENIUS idea. Why ARE there no grape pies? It's baffling! Apparently it's super juicy, so the crust gets a little soggy, but I hope I get to try this anyway. I do like grapes.

Recipe from The Kitchn.

Ingredients
2 unbaked pie crusts, such as those from this recipe
Approximately 2 1/2 pounds green grapes (weighed before stemming)
1 cup white sugar, plus extra for top crust
1/2 teaspoon freshly ground nutmeg
1 lemon, juiced
1/4 cup elderberry flower syrup
1/4 cup dark honey
1/4 teaspoon salt
3 tablespoons cornstarch
2 tablespoons unsalted butter, cut into small pieces
Directions
Heat the oven to 425°F. Pat one pie crust into a 9-inch pie pan. Place the pie pan into the freezer while you prep the filling.

Pluck the grapes off their stems and place them in a large saucepan or pot. Add the sugar, nutmeg, lemon juice, elderberry flower syrup, and honey. Turn the heat to medium and cook, stirring frequently. When the mixture is quite warm to the touch, whisk in the salt and cornstarch. Cook, whisking frequently, until the mixture is boiling and thickened slightly.

Remove from the heat and use a slotted spoon to remove the grapes from the liquid. Put all the grapes into the frozen pie crust, then pour in enough of the syrup liquid to fill the pie crust. Leave about 1/2 inch space between the top of the crust and the liquid. Top the grape mixture with the pieces of butter. Press the second disc of pie dough on top of the pan, and crimp the edges together. Cut a few small slits in the top, and sprinkle the top crust generously with sugar.

Bake for 30 minutes or until crust is well-browned and filling is bubbly. Let cool completely before serving.