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Grape Pie by www.country-cooking.com
2 1/2 c Grape pulp and skins
3/4 c Sugar
2 T Flour
3 T Melted butter
Pastry for a 10-inch pie
Wash the ripe grapes. Separate the skins and the pulp. Cook the pulp very
slowly until it is soft; rub pulp through a sieve. Combine the sieved pulp
and skins; set aside. Combine sugar and flour; add to the grape mixture.
Stir in butter. Pour filling into an unbaked pastry-lined 10-inch pie pan.
Bake at 425F. for 25 minutes.
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