Harvest Grape Pie - cooking recipe

Ingredients

5 1/3 c. Concord grapes
1 1/3 c. sugar
1/4 c. flour
1 1/4 tsp. fresh lemon juice
dash of salt
1 1/2 Tbsp. butter
pastry for double crust pie (9-inch)

Preparation

Remove and save skin from grapes by pinching grapes at end opposite the stem (pulp pops out).
Put the pulp in a saucepan (do not add water); bring to a rolling boil.
While mixture is hot, rub through strainer or food mill to remove seeds.
Mix strained pulp with reserved grape skins.
Combine sugar and flour; mix lightly with grape mixture.
Sprinkle with lemon juice and salt. Pour into pastry shell.
Dot with butter.
Cover with top crust or top with pastry cut outs.
If using a full top crust, cut slits and seal and flute edges.
Bake at 425\u00b0 for 35 to 45 minutes or until
top crust is brown and juice thickens.
Serve cool.