3 1/2 cups concord grapes
1 cup sugar
4 tablespoons flour
1 1/2 tablespoons butter, melted
1 tablespoon lemon juice
pastry for a nine inch crust
Wash, drain, and stem the grapes.
Remove skins and simmer pulp for 5 minutes
(do not add any water to the pulp). While
still hot, press pulp through a sieve to
remove the seeds.
Combine strained pulp with skins. Combine
sugar and flour and add grapes. Blend in
lemon juice and melted butter.
Pour into a nine inch pastry, and top with
strips of dough, or use crumbs instead (see
below). Bake at 425 for 10 minutes, then
reduce heat to 350 and cook for 30 minutes.
Crumbs: 3/4 c. flour; 1/2 c. sugar; 1/3 c.
melted butter. Rub together and top pie.
Bake a crumb topped pie at 350 for 40
and you can make extra filling and
freeze it for future use.