Grape Pie

• pastry for a two crust 9-inch pie
• 5 1/3 c. Concord grapes, skins removed and saved
• 1 1/3 c. sugar
• 1/4 c. flour
• 1 1/4 tsp. lemon juice
• 1/4 tsp. salt
• 1 1/2 Tbsp. butter

1. Make pastry for a two-crust 9-inch pie; line pie pan with one crust.
2. Remove and save skins from the grapes.
3. Put pulp into a saucepan without water; bring to a rolling boil.
4. While hot, rub through strainer to remove seeds.
5. Mix strained pulp with skins. Mix lightly through grapes the sugar and flour.
6. Sprinkle with lemon juice and salt.
7. Pour grapes into pastry lined pie pan; dot with the butter.
8. Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble, at 425u0b0 for 35 to 45 minutes.
9. Serve cool or slightly warm, not hot.

pastry, concord grapes, sugar, flour, lemon juice, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=764535 (may not work)