Black Grape Pie

Fresh black grapes are the perfect filling for a delicious, seasonal pie.


  • 4 ½ cups black grapes
  • 1 cup white sugar
  • ¼ cup all-purpose flour
  • 2 tsp lemon juice
  • 1/8 tsp salt
  • 1 9-inch pie shell
  • ½ cup quick-cooking oats
  • ½ cup packed brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup butter


  1. Preheat oven to 425 degrees F° (220 degrees C°).
  2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium sauce pan, bring to a boil and cook, stirring for 1 minute. Press through a strainer or food mill to remove seeds.
  3. Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
  4. Combine oats, brown sugar and flour. Cut in butter until crumbly and sprinkle over filling.
  5. Cover edges of pastry with foil. Bake at 425 degrees F° (220 degrees C°) for 15 minutes.
  6. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.