Grape Pie Recipe

Pastry for two crust pie 9"
5 1/3 grapes
1 1/3 cups sugar
4T flour
1 1/3 t lemon juice
dash of salt
1 1/3 T butter

Remove and save skins from the grapes. Put pulp into saucepan without water and bring to a rolling boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix together the next two ingred. and mix lightly through grapes. Sprinkle with the next two ingred. Pour grapes into pastry-lined pan, and dot with butter. Cover with top crust. Bake until crust is nicely browned and juice begins to bubble through slits on crust. Serve cool or slightly warm, but not hot.