CONCORD GRAPE PIE
Steps:
- Remove and save skins from grapes. Place pulp in a saucepan without water and bring to a rolling boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Combine sugar and flour. Mix lightly through grapes. Sprinkle with lemon juice and salt. Mix lightly. Pour grapes into a pastry lined pan. Dot with butter. Cover with top crust. Cut slits in crust. Bake at 425 until crust is nicely browned and juice begins to bubble through slits in crust. (Approximately 35 to 45 minutes.) Serve cool or slightly warm. Do not serve hot.
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