On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.

Wash grapes and discard any that are under-ripe, damaged and blemished.

Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.

Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.

Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.

In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You'll have about 1 1/3 cups of pulp - add everything else and you'll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.

Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.

Transfer the cooked filling to the prepared pie shell. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.

Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.