Crust
2 scant cups flour
2 stick plus 2 T butter
1 T rum
2 T sugar
1 egg yolk

Filling
1 pound whole seedless grapes
3/4 C sugar
1/2 C ground pecans
2 egg whites, stiffly beaten
Grated rind of 1 small lemon

Work flour, butter, rum, sugar, and egg yolk together with fingers, then divide in two parts. Chill slightly. Press half of dough into pyrex pie dish. Combine filling ingredients and place in unbaked shell. Form lattice top by rolling bits of remaining dough between palms, working strips in criss-cross design. Bake at 350 degrees until brown, about 45 minutes.