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