Unbaked 9" pie shell
4 1/2 c. Concord grapes
1 c. sugar
1/4 c. flour
2 tsp. lemon juice
1/8 tsp. salt
For Oat Streusel: Combine 1/2 c. quick-cooking rolled oats, 1/2 c. brown sugar, firmly packed, and 1/4 c. flour. Cut in 1/4 c. butter or regular margarine to distribute evenly.
Wash grapes and remove skins by pinching at the end opposite the stem. Reserve skins.
Place pulp in saucepan and bring to a boil; cook a few minutes until the pulp is soft. Put through strainer or food mill, while pulp is hot, to remove seeds.
Mix strained pulp with skins. Stir in sugar, flour, lemon juice and salt.
Place grape mixture in pastry-lined pie pan.
Sprinkle on Oat Streusel.
Bake in hot oven (425 degrees F.) 35 to 40 minutes. Note: You can bake filling between two crusts if you prefer pastry instead. Me, I love a good streusel topping.