Grape Streusel Pie

Ingredients:

4 1/2 cups (about 2 pounds) Concord grapes

1 cup sugar

1/4 cup flour

2 teaspoons lemon juice

1/8 teaspoon salt

1 unbaked 9" pie shell

1/2 cup oats

1/2 cup packed brown sugar

1/4 cup flour

1/4 cup butter

Directions:

Squeeze the end of each grape opposite the stem to separate the skins from the pulp. Set the skins aside in a medium-sized bowl. Put the pulp in a medium saucepan and bring to a boil. Boil, stirring constantly, for 1 minute. Pres the boiled pulp through a strainer to remove the seeds. Add the seedless pulp to the bowl with the grape skins, along with the sugar, flour, lemon juice and salt. Stir well to combine. Transfer the mixture to the pastry shell.

To make the streusel topping, combine the oats, brown sugar and flour. Cut in the butter with two knives or a pastry cutter until crumbly. Sprinkle the topping over the filling. Cover the edges of the crust with foil.

Bake at 425 degrees for 15 minutes. Remove the foil, and continue to bake for another 20 minutes or so, or until golden brown. Cool on a wire rack before serving.