4 1/2 cups Concord grapes (2 pounds)
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter or margarine
Squeeze the end of each grape 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.
Combine pulp, skins, sugar, flour, lemon
juice and salt; pour into
pastry shell.
Combine oats, brown sugar and flour; cut
in butter until crumbly.
Sprinkle over filling. Cover edges
of pastry with foil.
Bake at 425 degrees for 15 minutes.
Remove foil; bake 20 minutes more
or
until golden brown, Cool on a wire
rack. |