Unbelievable Blueberry-Grape Pie

Yields 1 (9-inch) pie

1½ cups blueberries

3 cups Concord grapes

1 cup granulated sugar

3 tablespoons quick-cooking tapioca

1 tablespoon lemon juice

1 tablespoon orange zest

1 teaspoon pure orange extract

½ teaspoon pure vanilla extract

3 tablespoons cold, unsalted butter

¼ teaspoon salt

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Coarse sugar (for sprinkling)

Whipped Cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 425° F.
2. Skin grapes by pinching each grape at end opposite stem. Reserve skins. Place pulp in a saucepan and bring to a boil. Remove from heat and press pulp through a sieve or food mill to remove seeds.
3. In a large bowl, combine grape pulp, grape skins, and blueberries. Add sugar, tapioca, lemon juice, orange zest, orange extract, vanilla extract, and salt. Mix well.
4. Line a greased and floured 9-inch pie pan with pastry dough. Add blueberry-grape filling. Dot with pieces of butter. Brush edges with egg wash. Cover filling with pastry dough. Seal and flute edges. Cut three slits on top for ventilation. Brush entire surface with egg wash, and sprinkle with coarse sugar.  
5. Place pie pan on a baking sheet to catch any drippings. Bake at 425° F for approximately 40-45 minutes, or until golden brown and juices begin to bubble from vents. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
6. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a dollop of whipped cream.