Step 1

Preheat over to 400ºF.

Step 2

Gently squeeze the grapes so the pulp slips out of the skin into a medium saucepan. Separate the skins into a small bowl and set aside to use in pie filling.

Step 3

Bring pulp of grapes to a boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.

Step 4

Remove from heat and immediately pour through mesh strainer fitted over a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with only the seeds, and you won't be able to get anymore pulp out. Discard seeds.

Step 5

Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, whisk in sugar, flour, lemon juice, and salt until smooth. Stir the reserved skins into the pulp mixture.

Step 6

Pour grape mixture into the unbaked pie shell and prepare the streusel topping. (11/3/2019 NOTE: Some readers have said the filling was too much for their pie. Either split between 2 pie shells or freeze half the filling for future use to not risk pie overflowing.) With a fork mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.

Step 7

Bake for 40-50 minutes or until crust is golden brown and grape filling is bubbly throughout. Cool for at least an hour before serving. Serve warm with ice cream or at room temperature. Store leftovers on counter, uncovered*.

Step 8

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