1 1/2 lbs. (4 c.) scuppernongs or muscadines
1 1/2 tbsp. butter (melted)
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
1 tbsp. lemon juice
1 (9 inch) unbaked deep dish pastry shell
Crumb Topping

Slip skins from grapes and set skins aside. Bring pulp to boiling point; reduce heat and simmer 5 minutes. Press through sieve to remove seeds. Add skins (which may also be pre-boiled).

Combine sugar, flour and salt. Add lemon juice, butter and grape pulp mixture. Pour into pastry lined pie plate.