3 c. Concord grapes
1 c. sugar
3 tbsp. flour
1 tbsp. butter
1 tbsp. lemon juice
Pastry for 2 (9 inch) crusts

Wash, drain and stem grapes. Remove skins and simmer pulp for 5 minutes. Do not add any water to pulp. While hot, press pulp a sieve to remove seeds. Combine strained pulp with skins. Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pastry lined pan. Cover with top crust. Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees for 30 minutes.