Recipe(tried): Concord Grape Pie

I'm hoping this might help the lady who needed recipes for her Muscidine grapes. This recipe calls for Concord grapes but, just maybe her grapes would subsitute. Here it is.

CONCORD GRAPE PIE

FILLING:
1 1/2 quarts concord grapes, washed
1 cup sugar
2 tbsp cornstarch
CRUST:
3 cups sifted flour
1 tsp salt
1 1/4 cups shortening
1 egg, well beaten
4 tbsp cold water
1 tbsp vinegar

Squeeze pulp out of grapes and set skins aside. Sieve seeds out of pulp and combine skins and pulp in a saucepan.

Add the sugar and cornstarch and mix well. Cook over low heat until thick; set aside to cool.

Preheat oven to 400 degrees F.

Sift flour and salt into a large bowl; add shortening and mix with a pastry blender.

In another bowl, combine the egg, water, and vinegar. Drizzle over flour mixture and mix until it holds together in a ball. Divide dough in half. Roll into two rounds 1/8-inch thick*.

Place one round into a 9-inch pie pan. Pour in grape mixture. Top with remaining crust, seal and cut several slits in the top.

Bake at 400 degrees for 30 minutes or until crust is done and pie is bubbly.

*Tip: Do not over roll the pie dough, or it will be tough. Roll only until you reach the desired size.