1 1/2 lbs. (4 c.) Concord grapes
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
1 tbsp. lemon juice
1 1/2 tbsp. butter, melted
1 unbaked 9 inch pastry shell
Crumb Topping

Slip skins from grapes; set skins aside. Bring pulp to boiling; reduce heat and simmer 5 minutes. Press pulp through sieve to remove seeds. Add skins to pulp. Combine sugar, flour and salt.

Add lemon juice, butter and grape pulp. Pour into unbaked pastry shell. Sprinkle crumb topping over filling. Bake in hot oven (400) about 40 minutes.

CRUMB TOPPING:

Combine:

1/2 c. all-purpose flour
1/4 c. sugar

Cut in 6 tablespoons butter until crumbly. Sprinkle over pie.