Ingredients:

3 cups fresh Concord grapes
1/2 to 1 cup granulated sugar, to taste
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon butter, melted
Pastry for a 9-inch double-crust pie

Directions:
Wash and stem grapes. Remove skins by squeezing gently; reserve skins. Heat the grape pulp to the boiling point, stirring occasionally. Reduce heat and simmer 5 minutes, stirring, or until the seeds can be easily removed by pressing the pulp through a sieve. Discard the seeds. Mix reserved skins with strained pulp. Combine sugar and flour; stir into grape mixture. Stir in lemon juice and butter.

Place pastry for bottom crust in a 9-inch pie plate. Pour grape mixture into unbaked pastry. Position the pastry for top crust over filling. Seal and flute edges. Cut slits in top crust. (Tip: For a pretty appearance, brush top pastry with beaten egg and sprinkle with granulated sugar.)

Bake in a preheated 425-degree oven 10 minutes, then reduce oven temperature to 350 degrees and bake 30 minutes, or until pastry browns and filling bubbles.

Yield: 1 pie; 6 to 8 servings.