Grape Pie

1. 1

   Make pastry for an 8-inch two crust pie. Remove skins from grapes; save skins. Put pulp in saucepan and bring to a boil. While hot, put pulp through a strainer to remove seeds. Mix strained pulp with skins and add sugar, flour, lemon juice and salt. Pour grape mixture into pastry lined pie pan. Dot with butter. Wet edge of pastry. Place top crust on filling, leaving 1/2-inch of crust hanging over edge of pan. Fold excess under edge of bottom pastry. Seal by pressing upper and lower pastry together on edge of pie pan. Build up fluted edge. Brush top crust with a mixture of milk and a little sugar. Bake 40 minutes at 400u00b0.

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