4 cups blue grapes
3/4 cup sugar
1 Tbsp quick cooking tapioca
1 1/2 tbsps lemon juice
1 tbsp grated orange rind, or 1/2 tbsp grated lemon rind
Stem grapes and slip pulp out of skins.
Cook pulp, covered, until seeds loosen.
Press it through a coarse sieve to remove seeds.
Mix strained pulp with skins, sugar, tapioca, lemon juice and rind.
Line a pie pan with pastry, fill with grape mixture.
Cover with lattice or top crust. Bake in hot oven 10 minutes,
then lower heat to moderate and bake until done- about 15 to 30 minutes longer.