3 c. Concord grapes
1 c. sugar
3 tbsp. flour
1 tbsp. butter, melted
1 tbsp. lemon juice

Wash and steam grapes. Remove skins and simmer pulp for 5 minutes, don't add water. While hot press pulp through a sieve to remove seeds. Combine pulp and skins.

Blend remaining ingredients. Pour into a 9 inch crust and cover with a top crust or strips. Bake 10 minutes at 425 degrees, then 30 minutes at 350 degrees. Experience will show if additional thickening, if teaspoon cornstarch, is needed. A large quantity of grapes can be seeded and froze in pie quantities.