2 c. sifted flour
1 tsp. salt
1/2-3/4 c. lard
4-6 tbsp. cold water

Add water gradually to above ingredients.

FILLING:

2 lbs. or 3-4 c. grapes
5-6 tbsp. flour
3/4-1 c. sugar
1/8 tsp. salt
1 tbsp. lemon juice (if grapes are very ripe)

Filling: Separate skins and pulp. Cook pulp for 5 minute in medium pan. Put pulp through sieve to remove seeds. Add pulp to skins. Add sifted sugar, flour and salt and lemon juice, if used. Top with pastry crust and bake at 425 degrees for 35-40 minutes or until done. A lattice-top crust may be used if preferred or crumb topping made and added over filling before baking.

CRUMB TOPPING:

1/2 cup flour, 1/4 cup sugar, cut in 6 tablespoons butter until crumbly. Serves 6-8.