Concord Grape Pie 

2 - 9 inch pastry crusts, unbaked
5 cups Concord grapes
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 pinch salt
3/4 teaspoon lemon juice
1 1/2 tablespoons butter or margarine
                   
1. Wash grapes, and remove the skins. Save the skins.
   Place grape pulp in a large saucepan; mash a few at the
   bottom to release their juice. Cook over med low heat 
   until grapes come to a full boil. Remove pulp from heat,
   and press through a food mill to remove seeds. Combine pulp
   and skins in a large bowl. Stir in lemon juice. 
2. In a separate bowl, mix sugar, flour, and salt. Stir into
   grape mixture. Pour filling into pastry crust, and dot
   with butter. Cover with second pastry shell. Flute edges,
   and cut little slits in the top crust for steam to escape. 
3. Bake at 400 degrees F for 45 to 50 mins, or until crust is
   brown and juice begins to bubble through slits in top crust.