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5 1/3 c. grapes
4 tbsp. flour
1 1/3 tbsp. butter
1 1/3 c. sugar

Separate the pulp from the hulls. Boil the pulp to a rolling boil. Run the pulp through a sieve, then add the skin to the pulp. Add remaining ingredients. Pour the mixture into a 9-inch unbaked pie shell and put on a top crust, flute and seal. Or a crumb top of:

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

may be used. Bake at 425 degrees for 40 to 50 minutes until golden brown.
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