4 c. grapes
1 c. sugar
2 1/2 to 3 tbsp. tapioca
1/4 tsp. salt
1 tbsp. lemon juice
1 1/2 tbsp. butter, melted
1 (9 inch) pie shell, unbaked

Slip skins from grapes, set skins aside. Bring pulp to boiling point, reduce and simmer 5 minutes. Strain this to remove seeds. Add skins to pulp, combine sugar, tapioca, and salt. Add lemon juice, butter and pulp. Pour into pie shell. Top with second crust or crumb topping. Bake at 400 degrees for 40 minutes.

CRUMB TOPPING:

1/2 c. flour
1/4 c. sugar

Cut in 1/4 cup butter until crumbly. Sprinkle on top.