2 1/2 c. skins from purple grapes (save pulp)
3/4 c. sugar
2 tbsp. flour
Sprinkle of salt
2 tbsp. butter
Pastry for 8-inch double crust

Line pie plate with pastry. Mix sugar and flour. Add salt and grape skins; cook pulp of grape and put through sieve to remove seeds. Add to skin mixture.

Pour into pastry. Moisten edges. Dot filling with butter; place decorated crust. Seal edges well. Place in 425 degree oven and bake for 35 minutes. Reduce heat after about 25 minutes if necessary. Cool for serving.