2 lb. (4 c.) fresh Concord grapes
3/4 c. sugar
1 tbsp. quick-cooking tapioca
1/8 tsp. salt
Grated rind and juice of 1/2 lemon
Pastry for 9-inch 2-crust pie

Squeeze the pulp out of the grape skins. Save the skins. Cook pulp until seeds loosen and press through colander or food mill.

Mix sugar, tapioca, salt, lemon rind, and lemon juice. Put cooked pulp back in with the skins (optional). Add pulp and skins to mixture. Let stand 15 minutes. Turn into pastry lined 9-inch pan and cover with pastry.

Bake on lower rack of very hot oven (450 degrees) for 15 minutes. Lower heat to moderate (350 degrees) and bake about 20 minutes longer. Serve topped with vanilla ice cream.