5 1/3 c. concord grapes
1 1/3 c. sugar
4 tbsp. flour
1 1/3 tsp. lemon juice
Dash of salt
1 1/3 tbsp. butter
Pie crust for 9 inch two crust pie

Remove and save grape skins. Put pulp into saucepan without water and bring to a boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix sugar and flour lightly through grapes. Sprinkle with lemon juice and salt. Pour grapes into pastry lines pan (9 inch pie pan). Dot with butter. Cover with top crust. Bake at 425 degrees for 35-45 minutes.