Ingredients
4-1/2 cups Concord grapes (about 2 pounds)1 cup sugar1/4 cup all-purpose flour2 teaspoons lemon juice1/8 teaspoon salt1 unbaked pastry shell (9 inches)TOPPING:1/2 cup quick-cooking oats1/2 cup packed brown sugar1/4 cup all-purpose flour1/4 cup butter, cubed
Preparation
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.
In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.
