1 1/2 pounds Concord grapes (4 cups)
3/4 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup butter
Prepare pastry and line pie plate as directed; set aside. Remove skins from grapes by gently pressing each grape between you fingers. The skins will slip off easily. Set skins aside. In a large saucepan bring grape pulp to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sieve the pulp to remove the seeds. Add the grape skins to the pulp.
In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and the salt. Stir in the grape mixture, melted butter, and lemon juice. Pour mixture into the pastry-lined pie plate. To prevent over browning, cover the edge of the pie with foil. Bake in a 375 degree oven for 20 minutes.
Meanwhile, stir together the 1/2 cup flour and the 1/2 cup sugar. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. Remove foil from pie. Sprinkle crumb mixture over pie. Bake about 25 minutes more or until topping is golden brown. Cool on a wire rack.
