Concord Grape Pie

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.