Grape Pie

Make pastry for a 2-crust 9" pie, line pie tin.

For the filling;

Remove & save skins from 5-1/3 C. concord grapes. Put pulp into a saucepan without water & bring to a rolling boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix 1-1/3 C. sugar & 1/4 C. flour lightly through grapes. Sprinkle with 1-1/4 t. lemon juice & 1/4 t. salt. Pour grapes into pastry-lined pan; dot with 1-1/2 T. butter. Cover with top crust, and cut slits to vent. Bake at 425° for 35-45 minutes, until crust is nicely browned & juice begins to bubble through slits in crust. Serve cool or slightly warm, not hot.

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