4 1/2 Concord Grapes
1/4 All-Purpose Flour
2 Lemon Juice
1 Quick-Cooking Oats
1/2 Brown Sugar
1/2 All-Purpose Flour
Squeeze the end of each grape opposite the stem to separate skins from pulp.
Set skins aside. Place pulp in a medium saucepan; bring to a boil.
Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.
Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell.
Combine oats, brown sugar and flour; cut in butter until crumbly.
Sprinkle over filling.
Cover edges of pastry with foil.
Bake at 425°F for 15 minutes.
Remove foil; bake 20 minutes more or until golden brown.,
Cool on a wire rack.