Pinch, splash and swallow! That's my grape eating technique. I think I ate as many grapes as I put in the pie. The photo below is what the pulp looks like when it's simmering. The final pie mixture was really runny when I put it into the pie shell, but don't worry it firms up after baking.
 
You're supposed to remove the seeds with a sieve after you cook the pulp. I didn't have a sieve, so I tried to use my potato ricer. I don't recommend it. It was a disaster. So instead I picked the seeds out by hand. What a job, but it was worth the effort. The pie is absolutely one of the best I've ever tasted. A big thank you to my good buddy Ron, who gave me the recipe.
 
Email and let me know if you made the pie.
 
Thanks for reading with me. It's so good to read with friends.
 
Suzanne Beecher

Concord Grape Pie

4 cups concord grapes

1 cup granulated sugar and 5 tablespoons flour (mixed together)

1 tablespoons lemon juice

1-1/2 tablespoons melted butter

Wash, drain and stem grapes. Remove skins and simmer pulp (the inside of the grape) for 5 minutes. Do NOT add any water to pulp.

While hot, press pulp through a sieve or a food mill, (or if you’re like Suzanne—who doesn’t have a sieve you can pull up a chair, turn on the television, and pick the seeds out of the grapes.)

Combine strained pulp with skins. Add the sugar and flour mixture to the grapes. Mix in lemon juice and melted butter.

Pour into bottom pie crust. Top with another crust.

Bake at 375 degrees for 30 minutes or until lightly browned.

Suzanne’s Favorite Pie Crust

1 cup all purpose flour – sifted

2 tablespoons powdered sugar

3 tablespoons unsalted butter, well chilled and cut into small pieces

2 ½ tablespoons solid vegetable shortening, well chilled and cut into small pieces

3 tablespoons ice water

Combine the sifted flour and powdered sugar in a bowl or food processor. Cut in the butter and shortening until crumbly. Gradually add the water, mix just until the dough holds together.

Put the dough on a lightly floured surface. Using the heel of your hand, smear ¼ cup of dough at a time across the surface to form a long strip. Gather the dough together and repeat two more times then put all the dough into a ball. Flatten, like a hamburger, cover the dough with plastic wrap and refrigerate at least one hour or overnight. Roll the dough.