Grape Pie

Step 1: Pull grapes off stems and wash in a colander. Squeeze grapes out of skins, reserving skins in a separate bowl. Cook grape pulp in a medium saucepan, on medium heat for 5 minutes. Skim off scum from the top as it boils. Pour cooked grape pulp through a wire mesh sieve into a bowl to separate pulp from seeds. Work it through with a wooden spoon, making sure to scrape all the pulp from the bottom of the sieve also, not to miss a drop. Add skins and sugar to hot mixture. Stir and let set for an hour or two to let purple color from skins permeate throughout.

Step 2: Preheat oven to 400°F. Sprinkle 2 teaspoons of the flour in the bottom of the prepared pie crust, to help prevent sogginess. Add remaining 1/4 cup of the flour to the grape mixture and stir to blend. Pour into pie crust. Place top crust carefully on top and crimp the edges or seal with a fork (if you're not good at crimping like me). Poke several slices into the top crust with a knife to allow steam to escape. Brush the top crust with milk just to coat. Then sprinkle with sugar.

Step 3: Place pie on a cookie sheet that has been lined with foil in case it bubbles over.

Step 4: Place in preheated 400°F oven for 15 minutes. Then turn oven down to 350°F for an additional 45 minutes. Remove from oven and let set for at least 1 hour to let it set up before cutting it.