3 1/2 c. Concord grapes
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp. butter
1 tbsp. lemon juice
9 inch pie shell, (recipe follows)
Streusel topping (recipe follows)

Wash, drain and stem grapes. Remove skins and simmer pump for 5 minutes. DO NOT add any water to pulp. While hot, press pump through a sieve (or food mill) to remove seeds. Combine strained pulp with skins. Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pie shell and cover with streusel topping. Bake at 350 degrees for 40 minutes.

PIE SHELL:

2 c. flour
1 tsp. salt
3/4 c. shortening
5 tbsp. cold water

Mix flour and salt in bowl. Cut in shortening with pastry blender until pea - sized chunks form. Sprinkle in water and mix until it will form a ball, DO NOT OVER MIX. Divide dough into 2 parts. Roll out thin onto floured surface or between wax paper. Press into pie plate.

Makes 2 crusts.

STREUSEL TOPPING:

3/4 c. flour
1/2 c. granulate sugar
1/3 c. melted butter