5 1/3 c. Concord grapes, removed from stems
1 1/3 c. sugar
1/4 c. flour
1 1/4 tsp. lemon juice
2 tbsp. butter

Heat oven to 425 degrees. Make pastry for 2 crust pie. Line pie pan. Remove and save skins from washed grape. Just pinch bottom end of grapes. Put pulp in saucepan with no water and bring to a rolling boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix sugar and flour lightly through grapes. Sprinkle with lemon juice. Pour into pastry lined pan. Dot with butter. Cover with top crust. Seal and flute edges. Cut slits for steam. Bake 35-45 minutes or until nicely browned and filling is bubbly.