Using two large saucepans, separate the skins into the (larger) pan and the pulp into the other pan.
Once you have all the grapes separated by the skins and pulp, set the skins aside. Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 15 minutes. Remove from the heat.
Place a strainer on the saucepan with the skins in. Push the pulp through to catch all the seeds. Discard the seeds.
Add in the lemon juice.
In a separate bowl whisk together the sugar and clear jel.
Add 2 cups of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.
Place your hot water canner onto the heat now.
Pour the sugar mixture into the pot with the rest of the grape pie filling. Place over medium heat and give it a stir to incorporated the sugar mixture.Let the filling come up to a boil and stir occasionally. As the mixture thickens, it will change from a green, to pink, to light purple, and when it's ready it will be a deep purple. Boil for about 45 minutes until very thick and bubbly.
Place your clean jars and lids into the canner to sterilize them. Place the hot pie filling into hot sterilized jars. Wipe the rim with a damp towel. Place a hot lid on and ring. Tighten the ring down. Place into the hot water canner and make sure the water covers the lids. Once the water comes up to a boil, boil for 30 minutes. Remove from water and place under a warm towel. Let it sit overnight.
Lightly flour a clean counter top. Roll out into a circle. You'll want it to be about 10 inches. You can eyeball your 8 inch pie plate and the circle to see if you're close. That's what I do.
Once your circle is right, fold the dough in half and pick it up and place onto the pie plate. Unfold the dough and push the dough onto the bottom and sides.
Trim the edges. I cut them even with the edge of the pie plate using a knife.
Go ahead and put the quart of pie filling into the bottom of the crust.
To make the lattice crust, roll the dough out like we did with the bottom crust. Once roll out to about 10 inches in diameter, use a pizza cutter or pastry cutter and cut inch strips. Place the strips over and under each other kind of like a basket weave.
With your forefinger and thumb, crimp the pie crust together. I usually form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside. (I hope this helps)
Crack the egg in a small bowl. Using a pastry brush, brush the egg wash on the top of the pie.
Place the pie in the oven for 20 minutes. Lower the temperature to 375 degrees and let the pie bake for another 50 minutes. The juice will bubble up on the top of the pie crust. Let the pie cool. Cut and serve