Ingredients

• 1  recipe Pastry for Double-Crust Pie, recipe below, or 2 rolled refrigerated unbaked piecrusts
• 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 degrees 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.

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 more or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven. Cool 6 hours. Store, loosely covered, in refrigerator up to 24 hours. Makes 8 servings.

Pastry for Double-Crust Pie: In medium bowl stir together 2-1/4 cups all-purpose flour and 3/4 teaspoon salt. Using pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into ball.