1 1/2 pounds Concord grapes (4 cups)
3/4 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup butter
Prepare pastry and line pie plate as directed below. Set aside. Remove skins from grapes by gently pressing each grape between your finger. The skins will slip off easily. Set skins aside. In a large saucepan bring grape pulp to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sieve the pulp to remove the seeds. Add the grape skins to the pulp.
In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and the salt. Stir in the grape mixture, melted butter, and lemon juice. Pour mixture into the pastry lined pie plate. To prevent overbrowning, cover the edge of the pie with foil. Bake ina 375 degree oven for 20 minutes.
Meanwhile, stir together the 1/2 cup flour and the 1/2 cup sugar. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. Remove foil from pie. Sprinkle crumb mixture over pie. Bake about 25 minutes more or until topping is golden brown. Cool on a wire rack. Make 8 servings.
Pastry for Single Crust Pie
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over par of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Form dough into a ball. On lightly floured surface, flatten dough. Roll from center to edge into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin; unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge as desired. Do no prick pastry. Bake as directed in individual recipes.
~Marty (From Better Homes and Gardens Cookbook)