Source:

Ruth

Serves/Makes:Makes 6 to 8 servings.

Ingredients

• 2 lbs (.9 kg). Concord grapes (about 4 1/2 cups)
• 1 cup (225 ml) sugar
• 1/4 cup (60 ml) flour
• 2 tsp (10 ml) lemon juice
• 1/8 tsp (1 ml) salt
• unbaked 9 inch pie shell
• Oat Streusel:
• 1/2 cup (125 ml) quick-cooking oats
• 1/2 cup (125 ml) brown sugar (packed)
• 1/3 cup (80 ml) flour
• 1/4 cup (60 ml) butter or regular margarine

Preparation

• Wash and pick over grapes.
• Slip skins from grapes by pinching end opposite stem end.
• Reserve skins.
• Place pulp in two-quart saucepan.
• Cook over high heat until it comes to a boil.
• Reduce heat to low and simmer five minutes, or until pulp is soft.
• Put hot pulp through strainer or food mill to remove seeds.
• Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl.
• Mix well.
• Pour grape mixture into unbaked pie shell.
• Prepare oat streusel and sprinkle over grape mixture.
• Oat Streusel: Combine oats, brown sugar and flour in bowl.
• Cut in butter or regular margarine until crumbly, using a pastry blender.
• Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly.
• Cover loosely with foil after twenty minutes if top becomes too brown. Cool on rack.

Comments

I don't know if this is the same recipe, my family came by it when we had a grape arbor and not enough jelly jars.