1 1/2 lb. or 4 c. grapes
1 c. sugar
1/4 c. flour
1/4 tsp. salt
1 tbsp. lemon juice
1 1/2 tbsp. melted butter
1 9-inch unbaked pie shell

TOPPING:

1/2 c. flour
1/4 c. granulated sugar
1/3 c. butter, cut in flour and sugar to form crumb mixture

Slip grapes from skins, set skins aside, bring pulp to boil, reduce heat and simmer 5 minutes. Press pulp through sieve or food mill, discard seeds - add skins. Combine sugar, flour, and salt, add lemon juice, butter, and grape pulp.

Pour mixture into pastry lined pie plate. Crumble on topping and bake at 400 degrees for 40 minutes.