3 1/2 c. Concord grapes 1 c. granulated sugar 4 tbsp. flour 1 1/2 tbsp. butter 1 tbsp. lemon juice 9 inch pie shell, (recipe follows) Streusel topping (recipe follows)
Wash, drain and stem grapes. Remove skins and simmer pump for 5 minutes. DO NOT add any water to pulp. While hot, press pump through a sieve (or food mill) to remove seeds. Combine strained pulp with skins. Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pie shell and cover with streusel topping. Bake at 350 degrees for 40 minutes.
PIE SHELL: 2 c. flour 1 tsp. salt 3/4 c. shortening 5 tbsp. cold water
Mix flour and salt in bowl. Cut in shortening with pastry blender until pea - sized chunks form. Sprinkle in water and mix until it will form a ball, DO NOT OVER MIX. Divide dough into 2 parts. Roll out thin onto floured surface or between wax paper. Press into pie plate. Makes 2 crusts.
STREUSEL TOPPING: 3/4 c. flour 1/2 c. granulate sugar 1/3 c. melted butter