Grape and Pear Pie

I did this for a chili/bake off at church. I just found the recipe in Better Homes & Gardens. I was very impressed with this recipe and would totally make it again.

Ingredients

1 recipe for double-crust pie
1/3 cup all-purpose flour
¼ cup packed brown sugar
2 tbsp butter, melted
1 tsp finely shredded orange peel
5 cups whole seedless red or black grapes
2 medium red pears, cored and sliced (2 cups)
1 egg white

Preheat oven to 375. Prepare pie crust. For filling, in large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss. Prepare bottom layer of crust. Pour filling into pie. Roll remaining dough over filling. In small bowl, combine egg white with 1 tbsp 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 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 fridge up to 24 hours.

The only additions I would add is to make sure your grapes aren't too big. Mine were huge. It was good, but they were a mouthful. Second, make sure you have enough pears. They're so good. And don't scrimp on the orange peel either. It adds a great flavor. I'll add the recipe for pie crust as well. (I'll add some simple construction instructions for the pie crust part as well, as I left it out in this recipe.) You can always buy it too. Mine was homemade.