Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter-flavored shortening
• 1/2 cup butter
• 1/3 cup cold water
• 4 cups Concord grapes
• 1 cup sugar
• 4 tablespoons all--purpose flour
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 3 tablespoons butter
• 1/2 cup brown sugar
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1 1/2 cups rolled oats
• 1 stick butter
• 1 teaspoon vanilla
• 1/2 to 3/4 cup brown sugar
• 1 egg, beaten

Instructions

1. Preheat the oven to 425 degrees F.
2. For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve.
3. For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well.
4. For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.
5. To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes.