Wildgrape Woodland Pie

This is supposed to be served with quince and hazelnut sauce, but that recipe will wait for a time when I am able to get quinces.

Crust:
1 1/4 cup white wheat flour or whole wheat pastry flour
1/4 tsp salt
1/4 cup cream cheese
1/4 cup butter
about 1/4 cup cold water

Filling:
2 1/2 cups seedless grapes, stems removed
1 Tbls. butter
2 Tbls. 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 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. Use extra pie crust to create a crumbled topping.

Note: The filling bubbles and expands while baking. Leave some room for it so it doesn't overflow and burn.

Bake for 25 minutes (or until the crust is done).