Concord Grape Pie with Streusel Topping
rec.food.baking/Margaret Johnson (1996)
Here is one from the Lake Erie area.

4 1/2 cups Concord grapes (2 pounds)
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 unbaked pastry shell (9 inches)

STREUSEL:
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter or margarine

Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil.

Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.

Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell.

Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.

Cover edges of pastry with foil. Bake at 425F for 15 minutes.

Remove foil; bake 20 minutes more or until golden brown. Cool on a wire rack.