c. concord grapes
1 c. sugar
3 tbsp. flour
1/8 tsp. salt (optional)
1/2 tsp. grated lemon peel
Pastry for 9 inch pie
2 tbsp. butter

Slip skins from grapes; save skins. Bring pulp to boil; press through sieve or colander to remove seeds. Add skins and remaining ingredients. Fill 9 inch pie and dot with butter; cover with top crust. Bake at 425 degrees for 35-45 minutes; cover pie edge with tin foil and remove at last 10 minutes of baking; make a high edge on pie to avoid boiling over. May freeze; fill 2 1/2 cups makes a 9 inch pie.