5 1/3 c. Concord grapes
1 1/3 c. sugar
1/4 c. flour
1 1/4 tsp. fresh lemon juice
dash of salt
1 1/2 tbsp. butter
pastry for double crust pie (9-inch)

Remove and save skin from grapes by pinching grapes at end opposite the stem (pulp pops out). Put the pulp in a saucepan (do not add water); bring to a rolling boil. While mixture is hot, rub through strainer or food mill to remove seeds. Mix strained pulp with reserved grape skins. Combine sugar and flour; mix lightly with grape mixture. Sprinkle with lemon juice and salt. Pour into pastry shell. Dot with butter. Cover with top crust or top with pastry cut outs. If using a full top crust, cut slits and seal and flute edges.

Bake at 425°F for 35 to 45 minutes or until top crust is brown and juice thickens. Serve cool.