Grape Pie

Note from Julia Jackson:  This is my husband's grandmother's recipe.  It is easy to multiply and freezes well.  I usually make a large batch when the grapes are at peak and freeze in individual containers to use during the holidays.  I prefer a crumb topping on this pie.

Pastry for a two crust 9" pie
5 1/3 cups concord grapes
1 1/3 cups white sugar
3/4 cup flour
1 1/4 teaspoon lemon juice
dash of salt
1 1/2 tablespoons butter

Heat oven to 425 degrees.  Remove and save skins from grapes.  Put pulp into pan without water and bring to a rolling boil.  While hot, rub through a strainer to remove seeds.  Mix strained pulp with skins.  Mix sugar and flour lightly through grapes.  Sprinkle with lemon juice and salt.  Pour grapes into pie shell.  Dot with butter.  Cover with top crust, cut slits, seal, and flute.  Cover edge of pie with aluminum foil to prevent burning.  Bake 35 to 45 minutes.  Enjoy!

Julia Jackson