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Ingredients
- 2 lb. Concord grapes
- 1/4 c. flour
- 1/2 c. sugar
- 1 tsp. lemon juice
- pastry (for 2 crust, 9-inch pie)
Method
- Separate skins from pulp of grapes.
- Cook pulp 5 minutes or until softened.
- Put through sieve to remove seed.
- Add pulp to skins.
- Mix sugar and flour together.
- Add to grapes.
- Stir in lemon juice.
- Make pastry.
- Pour in pastry-lined pie pan.
- Cover with top crust and crimp edges.
- Bake at 425° for 35 to 45 minutes.
