Concord Grape Crumb Pie

3 c. Concord Grapes

2/3 c. sugar

2 T. flour

1 t. lemon juice

pinch of salt

1 (9") deep dish pie shell

1/2 c. quick cooking oats

1/2 c. brown sugar

1/4 c. flour

1/4 c. cold butter, cut into pats

Squeeze the end of each grape, opposite the stem, removing the skins from the pulp and dropping them into a bowl.  Reserve the skins in another container.  Place the pulp into a saucepan over med high heat and bring to a boil.  Cook, stirring for a minute or two.  Pour pulp into a food mill set over a large bowl.  Run through the mill releasing juice into the bowl and capturing the seeds in the mill.

Add the reserved grape skins, sugar, flour, lemon and salt to the grape juice and pour into the pie shell.  

Place the oats, brown sugar, flour and butter into a food processor and pulse until crumbly.  Sprinkle over the grape filling.

Place the pie onto a baking sheet that has been covered with a silicone mat or parchment paper and put into a preheated 425* oven.  Bake for 35-40 minutes, until golden brown and bubbly.  Let cool completely on a wire rack.  Once cool, cover and refrigerate overnight before serving.