Pulp the grapes. Place pulp in a stew-pan and cook a short time. When tender mash pulp through a sieve to remove seeds. Add skins to pulp. Add one scant cup of sugar and rounded teaspoonful of butter. Line a pie plate with rich pastry, sprinkle over one tablespoonful of flour. Pour in the grape mixture and sift another tablespoonful of flour over the top of mixture and cover with a top crust in which vents have been cut, to allow the steam to escape, and bake in a hot oven. Allow two small cups of grapes to one pie.
SOUR CHERRY PIE
One quart of cherries, ½ cup of flour for juicy sour cherries, (scant measure of flour), 1½ cups sugar.
Pit the cherries, saving cherry juice. Mix together sugar and flour and place about ⅓ of this on a pie-tin lined with pastry. Fill with cherries and juice and sprinkle remaining sugar and flour over. Bake with an upper crust, having vents cut in to allow steam to escape.
Make a rich crust, line a pie-tin and fill with clean, hulled strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle a generous handful of flour over the berries, having plenty of flour around the inside edge of pie. Use ½ cup of flour all together. Cut a teaspoonful of butter into small bits over top of berries, cover with top crust with vents cut in to allow steam to escape, pinch edges of crust together to prevent juice escaping from pie, and bake.