The Fles Family Grape Pie

• Grape Filling
• 1 pie crust
• 4 1/2 cups concord grapes (about one quart)
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• Streusel Topping
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 cup oats
• 1/2 cup butter

1. Pre-heat oven to 425. Wash grapes and throw out any nasty looking ones. With a small paring knife, make a small cut across each grape. Remove the skins and reserve in a large bowl. Put the pulp (including the seeds) in a saucepan.
2. Boil pulp and cook until soft (you can usually tell that it's ready once the individual pulp forms break down). While it's still hot, push the pulp through a strainer in order to remove the seeds. You can do this over the bowl of skins.
3. Add the sugar, flour, lemon juice, and salt to the pulp and skins, and mix well to combine. If you haven't already, roll our your pie dough, put it in the pie plate, and crimp the edges. Pour in the filling.
4. Sprinkle streusel over the pie. Bake for 35-40 minutes, until pie is bubbling in the center. Be aware of possible overflow, and make a tin foil crust saver if your crust starts to burn. Best served warm with vanilla ice cream!

grape filling, crust, concord grapes, sugar, allpurpose, salt, streusel topping, brown sugar, allpurpose, oats, butter

Taken from food52.com/recipes/15861-the-fles-family-grape-pie (may not work)