Prepare the Grape Filling:

1. Separate the Grape Skins – Pinch each grape to separate the skins from the pulp. Place the skins in one bowl and the pulp in another.

2. Cook the Pulp – In a saucepan, cook the grape pulp over medium heat for 5-7 minutes, stirring occasionally, until soft. Remove from heat and press through a fine mesh strainer to remove seeds.

3. Combine Filling – Mix the strained pulp with the grape skins, sugar, cornstarch, lemon juice, and cinnamon (if using). Stir well and set aside.

Make the Pie Crust:

4. Prepare the Dough – In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

5. Add Ice Water – Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Pie:

6. Preheat Oven – Set to 375°F (190°C).

7. Roll Out the Dough – On a floured surface, roll out one dough disc and place it into a 9-inch pie pan. Trim any excess dough hanging over the edge.

8. Fill the Pie – Pour the grape filling into the crust and dot with small pieces of butter.

9. Top the Pie – Roll out the second dough disc and place it over the filling. Crimp the edges and cut a few slits in the top to allow steam to escape.

10. Egg Wash (Optional) – Brush the top crust with a beaten egg yolk mixed with milk for a golden finish.

Bake the Pie:

11. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling.

12. Cool & Serve – Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve with whipped cream or ice cream!