5 c. Concord grapes
1 1/4 c. sugar
5 tbsp. cornstarch
Dash salt
1 tsp. cinnamon
1 tbsp. butter

Preheat oven to 425 degrees.

Slip skins from grapes, but don't throw them away. Put grape pulp in saucepan and bring to full boil. Strain to remove seeds and return strained pulp to saucepan, add skins.

Combine sugar, cornstarch, cinnamon and salt. Cook, stirring constantly, until thickened. Add butter and set aside; cool. Fill pie shell and add top shell. Bake 45-50 minutes.