|Concord grapes||1 1⁄2 Pound (4 Cup 16 Tablespoon)|
|Sugar||1 Cup (16 tbs)|
|Enriched flour||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Butter||1 1⁄2 Tablespoon, melted|
|Unbaked 9 inch pastry shell||1|
Slip skins from grapes; set skins aside.
Bring pulp to boiling point; reduce heat, and simmer 5 minutes.
Press through sieve to remove seeds.
Combine sugar, flour, salt.
Add lemon juice, butter, and grape pulp.
Pour into shell.
Top with Crumb Topping: Sift 1/2 CUP enriched flour with 1/4 cup sugar.
Cut in 1/3 cup butter till crumbly.
Sprinkle over pie.
Bake in hot oven (400Â°) about 40 minutes.
For grape-leaf garnish, cut leaf design from pastry with sharp knife.
Mark leaf veins with tip of knife.
Bake on cooky sheet at 450Â° about 10 minutes.
Cool; sprinkle with sugar.
Place on baked pie.