7 c. stemmed grapes
3 tbsp. cornstarch
1 1/2 c. sugar
3/4 tsp. salt
Grated rind or 1 orange

Wash grapes, stem before measuring. Slip skins from pulp. Heat pulp to boiling, boil 5 minutes. Rub through sieve to remove seeds. Combine cornstarch, sugar, salt, orange rind and grape pulp. Cook until thickened, stirring constantly. Add grape skins, cool. Pour into pastry lined pie pan. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees or 350 degrees for 30 minutes more.