Title: Concord grape tart
 Categories: Fruits, Desserts, Canadian
      Yield: 1 Pie
 
      1    9-inch unbaked pie crust

MMMMM-------------------------EGG GLAZE------------------------------
      1    Egg
      1 tb Water

MMMMM-------------------CONCORD GRAPE FILLING------------------------
      2 lb Concord grapes
    1/4 c  Cornstarch
      1 tb Lemon juice
      2 ts Orange zest; grated
    1/2 c  Granulated sugar
      2 tb Concord wine; optional

MMMMM--------------------------STREUSEL-------------------------------
    1/2 c  Brown sugar; firm packed
    1/2 c  Flour, all purpose
    1/4 c  Butter; room temperature
 
  1. Preheat oven to 400F(200C). Beat egg and water together. Brush over
  bottom, sides and edges of pie crust. Refrigetate hile preparing
  filling. 2. Press grapes with your fingers to remove pulp and seeds.
  Place in pot. Reserve skins in a bowl. Bring pulp and seeds to a
  boil, remove from heat. Skim off seeds. Mix pulp with skins and
  reserve. 3. In a large bowl, combine cornstarch with 1/4 cup (50ml)
  of liquid from reserved grape mixture. Then stir in lemon juice,
  grated orange zest, sugar, wine and remaining grape mixture. 4. In a
  large bowl, combine sugar and flour for streusel. Cut in butter until
  mixture has a crumbly texture. 5. Pour grape mixture into pie shell.
  Sprinkle streusel on top of pie. 6. Bake for 35 minutes, or until
  grape juice is bubbling. The topping should be golden brown. Let cool
  completely before serving. Serve with a glass of Canadian Port or
  Cream Sherry