Grape Pie (no skins)
 
 

2 1/2 c stemmed blue concord grapes
Water
1 c sugar
1 tsp lemon juice
2  1/2 T clear jel
1/2 c water
1 double pie crust, prepared

 
Put grapes in blender, adding enough water until 1" over grapes.  Blend.

Put through sieve to remove seeds and skins.  Measure juice and add

enough water to make about 2 3/4 c.

Add sugar, lemon juice and the clear jel mixed with water.

Cook until thick, stirring constantly.

Bake in a double pie crust at 425 for about 25 minutes.
 
 

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