|9 inch double crust pie pastry||1|
|Concord grapes||6 Cup (96 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
Wash and peel grapes, saving skins.
Cook pulp in a saucepan with no water; bring to a hard boil.
Rub through a strainer or food mill to remove seeds.
Mix strained pulp with the reserved skins.
Mix flour, sugar, and salt; stir into grapes.
Add lemon juice and butter.
Pour into pastry-lined 9-inch pie pan.
Top with second crust.
Slip top crust and seal edges.
Bake at 400 degrees for about 40 minutes or until crust is brown and pie is bubbly.