3 c. concord grapes
1 tbsp. sugar
4 tbsp. minute tapioca

Slip skins from grapes. Save both the pulp and the skins in separate containers. Bring the pulp to a boil. Press thoroughly a sieve or a food foley to remove the seeds. Add the skins to the pulp mixture. Mix in the sugar and tapioca. Let stand about 10 minutes. Pour into an unbaked 9 inch pie shell. Cover with a pie crust and bake at 400 degrees for 40-50 minutes.