Ingredients:

all-purpose flour, for work surface

4 recipes all-purpose piecrust

2/3 c. granulated sugar

1/4 c. cornstarch

1 tbsp. chopped fresh rosemary

1 tsp. finely grated lemon zest, plus 1 tbsp. lemon juice

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 1/2 lb. seedless black grapes

1 large egg, lightly beaten with 1 tsp. water

3 tbsp. turbinado sugar

piecrust leaves, for garnish

1 1/4 c. all-purpose flour, spooned and leveled (piecrust)

1/2 tsp. kosher salt (piecrust)

1/2 tsp. sugar (piecrust)

1/2 c. unsalted butter, cut up (piecrust)

2 tbsp. ice-cold water (piecrust)

Directions:

1. Preheat oven to 350 degrees F. Press 2 disks of dough together. On a lightly floured surface, roll All-Purpose Piecrust dough to a 15"-x20" rectangle. Transfer to a jelly roll pan and trim to a 1" overhang. Refrigerate 15 minutes.

2. Whisk together granulated sugar, cornstarch, rosemary, lemon zest, salt, and pepper in a bowl. Add grapes and toss to coat. Add lemon juice and toss to combine. Transfer grape mixture to bottom crust and refrigerate while you roll out top crust.

3. Press remaining 2 disks of dough together. On a lightly floured surface, roll remaining dough to a 15"-x-20" rectangle. Cut dough on the diagonal into 2"-thick strips. Lay strips diagonally across top of pie, pressing to seal at edges. Freeze 15 minutes.

4. Brush top of pie dough with egg wash and sprinkle with turbinado sugar. Bake until filling is bubbling and crust is golden brown, 60 to 70 minutes. Cool on a wire rack.

5. Garnish with Piecrust Leaves. Whisk together flour, salt, and sugar in a bowl. Cut in butter until mixture resembles coarse meal with several peasize pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 2 teaspoons of water, if needed).

6. Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk. Refrigerate until firm, at least 2 hours.

Bon Appetit!