Concord Grape Crumb Pie
rec.food.recipes/Terry Clark (1995)
Source: an old Better Homes and Gardens cookbook

Filling
1 1/2 pounds (4 cups) Concord grapes
I cup sugar
1/3 cup flour
1/4 tsp. salt
1 tablespoon lemon juice
2 tablespoons butter, melted
1 (9-inch) unbaked pastry shell

Topping
1/2 cup flour
1/2 cup sugar.
1/4 cup butter

Sift together flour and sugar for topping.
Cut in butter till crumbly.
Remove topping to refrigerator.

Slip skins from grapes; set skins aside.
Bring pulp to boil; reduce heat; simmer, uncovered, 5 minutes.
Remove from heat.

Oven 400 degrees
Put cookie sheet on middle rack.

Sieve to remove seeds.
Add skins.
Mix sugar, flour, and salt.
Add lemon juice, butter and grape mixture.
Pour into 9-inch unbaked pastry shell.
Affix crust guards (optional)
Bake at 400 degrees for 25 minutes.
Sprinkle crumb topping over pie.
Remove crust guards.
Bake 15 minutes more.

I have made this several times when our grapes are on in August and it disappears ASAP. It is very rich tasting so small slices are kinder to your guests. The crumb top could use some improvement.