1. Preheat the oven to 350℉. Line a 9" pie plate with an unbaked pie shell.

2. Clean up the grapes by taking off the stems, washing them, and then draining them. Then squeeze the pulp from the skins into a small bowl. Set the skins aside in a different bowl.

3. In a large saucepan, heat the grape pulp until it boils. Simmer for 5 minutes and remove from the heat. Then pour the pulp into a sieve over a bowl and squeeze out the tiny seeds from the pulp. Return this "clean" pulp to the saucepan.

4. Stir the skins into the "clean" pulp in the saucepan. Stir them together and then add in the flour and sugar. Heat the saucepan over medium heat and cook the mixture until it thickens, 5-10 minutes, depending on your stove's heat.

5. Remove the saucepan from the heat and stir in the lemon juice and butter. Set aside to cool for 10 minutes. Then pour the grape mixture into the unbaked pie shell.

6. If you prefer a second pie crust on top of the pie, feel free to add that instead of the streusel topping.

Streusel Topping

1. Make the topping by stirring together the brown sugar, flour, and butter until it's crumbly. Spread the topping over the pie and bake for 45-50 minutes, until the top is a light brown and the grape filling is bubbly.

2. Cool for 10 minutes before serving with whipped cream or vanilla ice cream.