3 1/2 c. plump grapes
1 c. or more sugar
1/4 c. white flour
1/4 tsp. salt
1 tbsp. lemon juice (fresh, frozen, or canned)
1/2 tbsp. melted butter
2 unbaked pastry shells

TOPPING: (enough for 3 pies)
1/2 c. sugar
3/4 c. flour
1/3 c. butter

TOPPING: Sift flour and sugar, cut in butter until crumbly.

Wash grapes, slip skins from grapes, set skins aside. Cook pulp until soft, press through sieve to remove seeds.

Combine flour, sugar, skins, salt, lemon juice. Add to pulp and melted butter. Pour into shells, sprinkle on top in spots, not solidly over top. Bake at 450 degrees for 10 to 15 minutes. Reduce to 350 degrees and bake for 25 minutes.