5 1/2 c. Concord grapes
1 2/3 c. sugar
4 tbsp. flour
1 1/3 tsp. lemon juice
Dash of salt
1 1/3 tbsp. butter

Remove and save skins from grapes, put pulp into saucepan without water and bring to a rolling boil. While hot rub through strainer to remove seeds. Mix strained pulp with skins. Mix sugar and flour together. Add dry mixture to grapes. Sprinkle the lemon juice and salt on mixture. Pour into pastry lined pan. Dot with butter. cover with top crust. Bake at 425 degrees for 35 to 45 minutes.