6 1/2 c. grapes
1 c. sugar in 2 1/2 - 3 tbsp. cornstarch
1/8 tsp. salt
1 tsp. grated lemon rind
1 tbsp. grated orange rind
2 tbsp. butter

Wash grapes and drain. Remove skin from each grape by pressing between thumb and forefingers until skin breaks and pulp pops out. Set skin aside.

In medium saucepan over medium heat, bring pulps to boiling, stirring. Boil 2 minutes or more. Press pulp through sieve to remove seeds.

In large bowl, combine pulp to skins, mixing well. In small bowl, combine sugar, flour, and salt. Add to grape mixture along with lemon and orange peel. Mix well. Turn into pastry lined pie plate. Dot with butter. Roll out remaining and put on pie and slit. Bake at 425 degrees for 40-45 minutes.