Wild Grape Woodland Pie
Crust: 1 ¼ cup flour ¼ tsp salt ¼ cup cream cheese ¼ cup butter about ¼ cup cold water
Filling: 2 ½ cups seedless grapes, different varieties, stems removed 1 Tbsp butter 2 Tbsp flour 1/3 cup honey
Stir together flour and salt. Cut in cream cheese and butter until it forms fine crumbs. Sprinkle in some of the water and shake the mixture in the bowl. Remove large clumps that form and continue until it is mostly formed into large clumps. Press the clumps and the remaining crumbly dough together, forming a ball. Wrap in plastic and chill.
Preheat oven to 425° F.
Place the grapes in a pan over medium heat. Use a potato masher to gently mash the grapes and separate the skin and pulp. Let cook until it's about to simmer, and the colors change.
Meanwhile, stir together the honey, flour, and butter. Add the grapes when done, stirring until the butter is melted.
Roll out the crust onto a piece of plastic wrap, waxed paper, or thin cloth. Roll into a thin circle and place into a pie tin. Cut off excess around the edges. Pour the grape filling in. The filling bubbles and expands while baking. Leave some room for it so it doesn't overflow and burn. Use extra pie crust to create a crumbled topping.
Bake for 25 minutes (or until the crust is done).
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