2 c. Concord grapes
1 1/4 c. sugar
2 tbsp. butter
2 eggs

Squeeze out pulp of grapes (save hulls). Cook grapes pulp in own juices over medium heat until seeds begin to come out. Mash through a sieve. Add rest of ingredients including hulls. Mix well.

Pour into unbaked pie crust. Be sure to tuck in edges of upper crust as filling is very juicy until fully cooked. Bake until brown (375 degrees) for 40-50 minutes.