1 unbaked 9-inch pie crust
4 c. grapes
6 tbsp. honey
1 1/3 tbsp. lemon juice
3 tbsp. tapioca
1 tbsp. butter

Slip pulp out of skins. Bring pulp to boil and simmer 5 minutes. Put pulp through colander and strain to remove seeds.

Combine pureed pulp and skins, stir in honey and lemon juice and tapioca. Turn into pie shell, cut butter into small bits and distribute evenly over filling. Cover with pie crust. Bake at 400 degrees for 15 minutes. Turn heat to 350 degrees and bake 30 minutes.