3 c. grapes, seeded
1 c. sugar
1 tbsp. minute tapioca
3 rounded tbsp. flour
1 tbsp. butter
1 tbsp. lemon juice
Pinch salt
Pinch nutmeg

Wash grapes and separate skins and seeds inside of grapes. Boil insides and seeds, sieve out seeds; mix skins and sieved grapes with other ingredients. Put this mixture in pie shell and cover with pastry. Cut in air vents to allow steam to escape. Bake 10 minutes at 425 degrees; reduce temperature to 375 degrees and continue to bake for 30 to 40 minutes or until filling is thickened.