1 c. dark blue Concord grapes, seeds removed
1 c. white sugar
4 egg yolks
2 tbsp. water
1/2 c. butter
2 tbsp. flour
1 unbaked pie shell

Mix flour and sugar together. Add water and cook until beginning to thicken. Beat egg yolks well. Add egg yolks to hot mixture, gradually, stirring well after each addition. Add grapes. Cook for several more minutes. Allow to cool slightly. Pour into unbaked pie shell. Bake for approximately 10 minutes at 400 degrees, then reduce oven to 350 degrees and bake for 20 minutes. Remove from oven and cool slightly while making meringue with 4 egg whites, adding 1 1/2 teaspoons cream of tartar, add gradually 2 tablespoons sugar for each egg white continuing to beat until holds peak. Spoon meringue over grape filling. Bake in 400 degree oven until meringue is brown.