Grape and Pear Pie

Ingredients:

(Use your own recipe for 2 ((9-inch)) pie crusts or purchase
2 rolled refrigerated unbaked pie crusts, not frozen.)

1/3 cup all purpose flour
1/4 cup packed brown sugar
2 tbsp butter, melted
1 tsp finely shredded orange peel
5 cups seedless red or black grapes
2 medium red pears, cored and sliced (2 cups)
1 egg white

Directions:

1. Preheat oven to 375 F. Prepare Pastry for Double Crust Pie. For filling, in a large bowl stir together brown sugar, flour, melted butter and orange peel. Add grapes and pears; toss together.

2. On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12 inch circle. Wrap pastry around rolling pin; unroll in 9 inch pie plate. Ease pastry into pie plate being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.

3. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes longer or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven.

4. Cool 6 hours. Store loosely covered in refrigerator up to 24 hours.