"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 1/2 lb. grapes (4 cups) 1 cup sugar 1/4 cup flour 1/4 tsp salt 1 tbsp lemon juice 1 1/2 tbsp butter 9 inch pie shell unbaked
Crumb Topping 1/2 cup flour 1/4 cup sugar 1/3 cup butter
Slip grapes and set aside skins. Bring pulp to boiling point, reduce heat and simmer five minutes. Sieve pulp. Add skins and other ingredients. Top with crumb topping. Bake in 400ºF oven for 40 minutes.
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