Source: 1941 New American Cook Book

7 cups Concord grapes
3 teaspoons cornstarch
1 1/2 cups granulated sugar
3/4 teaspoon salt
Rind of 1 grated orange
Crusts for double-crust pie

Wash and stem grapes. Slip skins from the fruit, reserve. Heat to boiling and boil for 5 minutes stirring constantly. Rub through a sieve to remove seeds.

Combine cornstarch, sugar, salt and orange rind with the pulp. Cook until thickened, stirring constantly. Put the skins in a food processor and chop. Add to pulp. Cool.

Line a pie pan with crust. Turn in filling and top lattice style. Crimp and cut. Bake at 425 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake for 20 minutes.

Makes one pie, 6 to 8 servings.