Concord Grape Pie II

Ingredients

• 0.5 cup brown sugar packed
• 0.3 cup butter 
• 4.5 cups concord grapes 
• 0.3 cup flour all-purpose
• 2 teaspoons juice of lemon 
• 9 inch pie crust dough 
• 0.5 cup oats quick
• 0.1 teaspoon salt 
• 1 cup granulated sugar white

Equipment

• sauce pan
• oven
• wire rack
• sieve
• aluminum foil

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside.
3. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
4. Combine pulp, skins, sugar, flour, lemon juice and salt.
5. Pour into pastry shell.
6. Combine oats, brown sugar and flour; cut in butter until crumbly.
7. Sprinkle over filling.
8. Cover edges of pastry with foil.
9. Bake at 425 degrees F (220 degrees C) for 15 minutes.
10. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.