You will need 2 disks of prepared pie dough, you can't go wrong with my All Butter Vodka Dough Recipe. *This recipe makes 2 disks. *If the dough is frozen, allow to thaw in the refrigerator overnight.

First, Remove the dough disks from refrigerator and allow them warm up for at least 15 minutes on the counter.

Make the Grape Apple Pie Filling

1. Cut the peeled and cored apples into 1/8"- 1/4" slices. Place in a large mixing bowl and toss with grapes, orange zest & juice, sugar and spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.
2. In a small bowl, stir the tapioca starch together with a few tablespoons of the fruit juices to form a slurry. This will help thicken the filling so you don't end up with a soggy bottom pie. Then toss the slurry with the fruit.

Roll out the Pie Dough

1. While the filling is resting, roll out the dough. Roll out the first disk onto a lightly floured surface about 11" round and 1/8" thick.
2. Gently transfer the rolled dough into a 9" pie pan, leaving a 1"-2" overhang all the way around. Trim the edges and gather the scraps together, wrap scraps in plastic wrap and store in the fridge.
3. Tuck the edge underneath itself to form a ring around the edge of the pie plate.
   Place the pie shell a lined baking sheet in the fridge and chill while you roll out the other dough disk.
4. Roll the second dough disk into a round shape 1/8" thick. Using a straight edge and a pizza cutter or small knife, cut the dough into 1" - 1 1/2" wide strips. *If the dough strips are becoming too warm and soft, transfer to a lined baking sheet and chill in the fridge for a few minutes.
5. Gather the scraps together and cut out leaf shapes or make a little grape cluster if you'd like. *If the dough is getting too soft, chill in the fridge for a few minutes to firm back up.

Shape the Grape Apple Pie

1. Spoon the spiced up grape apple pie filling into the bottom shell, forming a mound that is taller in the center of the pie. Then dot the top with 1/4" butter bits.
2. Arrange half of the dough strips horizontally over the filling, evenly spaced out. Use the longer strips in the center and the shorter strips towards the edge.
   Gently fold back every other strip just past the center and lay another long strip across the pie, perpendicular to the horizontal strips. Unfold the strips to their original position, back over the top of the perpendicular strip.
3. Going in the same direction, fold back the strips that weren't folded back the first round, lay another perpendicular strip on top, them fold them back to their original positions.
   Repeat the process on the other side of the pie. Be sure you are alternating the strips that are folded back so that they weave in and out, over and under.
4. Trim away any extra long edges. Tuck the edge underneath itself to form a ring around the edge of the pie dish. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other. *If you have extra pie dough, re-roll to create more leaves and arrange the leaves and grape cluster on top of the weave in any pattern your heart desires.

Bake The Pie

1. Preheat the oven to 400° F. *You can bake right away but I highly recommend freezing the pie whole to retain the shape. I prefer to freeze for at least 1 hour before baking but if you can't at least freeze the pie while the oven preheats.
2. Place the chilled pie on a lined baking sheet. Just before baking, whisk the egg with a teaspoon of water until blended. Gently brush the top and fluted edges of the pie with the egg wash. Sprinkle with sparkling or turbinado sugar.
3. Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 40-50 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning.
   *if baking a frozen pie, it may take an additional 10-25 minutes to bake thoroughly. You can test to see if it's ready by inserting a toothpick or skewer, if the apples feel soft, it's ready. If they are still pretty firm, keep baking until the apples are soft.
4. Allow to cool on a rack for at least 1-2 hours before cutting, I know it's hard. Slice and serve with fresh whipped cream or a scoop of vanilla ice cream.