Make the crust as directed. Place one crust in the pie plate and roll the other flat to use as a top crust. Chill until filling is ready. Alternately, you can use a box of 2 refrigerated crusts (see note).

Place the grapes in a food processor and pulse a few times – do not puree, you want them chunky. Depending on the size of your food processor you might need to work in batches.

Add the coarsely crushed grapes to a large pot. Bring to a gentle simmer over medium heat and cook until broken down and the grapes are thick, about 10-15 minutes (mixture will still be quite liquid).

Remove from heat and pour into a bowl to cool to the touch, about 30 minutes.

Preheat oven to 375°F.

Once grape mixture has cooled strain it to remove excess liquid.

Immediately add the sugar, cornstarch, salt, lemon juice, and vanilla extract and pour filling into prepared bottom crust and top with second crust as desired (you can do a basic double crust pie or make a lattice). Be sure to cut some vent holes.

Place pie on a cookie sheet and cover the edges with a pie shield or strips of foil.

Bake 45-55 minutes, or until the crust is golden and the filling is bubbling. Cool completely before slicing (on the counter to room temperature), several hours or you can place cooled pie overnight in the refrigerator.