- 1 double crust (recipe below)
- 5 cups Concord grapes
- 1 1/4 cups white sugar
- 1/4 c flour
- 1 pinch salt
- 1 teaspoon lemon juice
- Preheat the oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack. Press one pie pastry into a 9-inch pie pan; set second pastry aside.
- Wash and stem grapes; squeeze grape pulp out of the skins into a large saucepan. Place skins into a large bowl and set aside.
- Mash a few grapes in the saucepan to release their juices. Place over medium-low heat and bring to a full boil.
- Run hot pulp mixture through a food mill to remove seeds. Add pulp to the skins in the large bowl and stir in lemon juice.
- Mix sugar, flour, and salt together in a separate bowl; stir into grape mixture, then into the bottom pastry. Cover with second pastry. Flute the edges and cut little slits in the top crust for steam to escape.
- Place pie on the baking sheet in the preheated oven; bake until crust is golden brown and juice begins to bubble through the slits in the top crust, 45 to 50 minutes. Allow to cool completely before serving.
- 2c flour
- 1t salt
- 3/4c crisco
- 5T cold water