Grape Pie
Make pastry for a two crust 9’ pie.
For the filling:
Remove and save the skins from 5 1/3 cup of concord grapes.
Put pulp into a saucepan, without water and bring to a rolling boil.
While hot, rub pulp through a strainer to remove the seeds.
Mix the strained pulp with the skins.
Mix together: (and mix lightly through the grapes)
1 1/3 cup sugar
4 tablespoons flour
1 1/3 teaspoon lemon juice
Dash of salt
Pour grape filling into pastry lined pan.
Dot with 1 ½ tablespoon butter
Cover with top crust, cut vents in the top crust.
Bake at 425 degrees for 35 – 40 minutes and crust is lightly browned and juice begins to bubble through slits in top crust.