Ripe Grape Pie

Ripe Grape Pie

2 1/2 cups grape pulp and skins
3 tablespoon melted butter
3/4 cup sugar
2 tblsp flour

Was fully ripened grapes. Seperate pulp and skins. Cook pulp slowply until soft. Rub through sieve.
Combine sieved pulp and skins. Combine sugar and flour. Add to grape mixture. Add butter. Pour
into pastry-lined pan. Cover with top crust or with strips of pastry. Bake in hot oven (425 F) about 25 minutes. Cool.

Recipe From: The Household Searchlight, 1938

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