Instructions: Wash the ripe grapes. Separate the skins and the pulp. Cook the pulp very slowly until it is soft; rub pulp through a sieve. Combine the sieved pulp and skins; set aside. Combine sugar and flour; add to the grape mixture. Stir in butter. Pour filling into an unbaked pastry-lined 10-inch pie pan. Bake at 425F. for 25 minutes.

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