Grape Pie
Grapes make the best pies when green. If not very small they should be stewed and strained to remove the seeds. Sweeten to the taste when stewed. Dredge with flour. If made into a pie without stewing put a thick layer of sugar to each layer of fruit and add a tablespoonful of water and dust with flour. Bake with two crusts. All fruit pies should have a slit in the crust for the escape of steam.