Golden Concord Grape Pie

Preheat the oven to 400°F (200°C) and place a sheet pan on the lower oven rack.

Wash and stem the grapes; squeeze grape pulp out of the skins into a large saucepan. Place skins in a separate large bowl.

Mash a few grapes in the saucepan to release their juices. Heat over medium-low heat until it boils fully.

Pass the hot pulp mixture through a food mill or sieve to remove seeds. Combine pulp with skins and add lemon juice.

Mix sugar, flour, salt together in a bowl. Stir into grape mixture and pour into the bottom pastry. Dot with butter and cover with the second pastry.

Flute the edges and make little slits on the top crust for steam to escape.

Place the pie on the baking sheet and bake until the crust is golden brown and juice starts bubbling through the slits, 45 to 50 minutes.

Let it cool completely before serving.