Grape Pie

Directions

1. 1
   Make pastry for a two-crust 9-inch pie; line pie pan with one crust.
2. 2
   Remove and save skins from the grapes.
3. 3
   Put pulp into a saucepan without water; bring to a rolling boil.
4. 4
   While hot, rub through strainer to remove seeds.
5. 5
   Mix strained pulp with skins. Mix lightly through grapes the sugar and flour.
6. 6
   Sprinkle with lemon juice and salt.
7. 7
   Pour grapes into pastry lined pie pan; dot with the butter.
8. 8
   Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble, at 425° for 35 to 45 minutes.
9. 9
   Serve cool or slightly warm, not hot.