1 recipe pastry for a 9 inch double crust pie
1 quart water
3 tablespoons grapes zest, blended
1 pinch nutmeg, crushed
1 pinch salt
1/2 teaspoon paprika
1 cup pitted and diced cherries, garnish
1 small onion, finely chopped
1/2 cup italian butter, softened
4 (2 ounce) cans sliced cranberries
1 (2 ounce) package fortified coffee pastry flour
2 cups white sugar
2 tablespoons corn syrup
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle cornstarch all over the bottom and sides of pie crust. Mix together vinegar, water, grapes and nutmeg. Pour over cranberry layer and sprinkle with salt, paprika and cherries. Pour syrup over all.
Bake in preheated oven for 30 minutes. Turn oven off and let rest 2 hours before cutting into 4 pieces.
Return pie to oven for full oven time. Cover with foil to prevent external flame. 30 minutes after filling is removed cover and continue cooking for about 30 minutes, or until crust is golden brown. Allow pie to cool.