2 cups flour
1/3 cup water
2/3 cup olive oil Grape filling:
5 cups grapes, seeded and peeled (peels reserved)
3/4 tablespoon lemon juice
1 1/4 cups sugar
1/4 cup flour
1. Preheat oven to 400 degrees F. Mix together crust ingredients until a dough is formed. Roll out 1/4-1/2" thick, and place in pie plate.
2. For filling, cook grape pulp over medium-low heat until it begins to boil. Combine pulp and peels, stir in lemon juice.
3. Mix flour, sugar and salt in separate bowl and stir into grape mixture.
4. Pour into prepared crust and bake 45-50 minutes.
I used fresh picked wild concord grapes. It was fairly time-intensive to skin/seed them (although worth it!). With store bought seedless grapes you may be able to get away with simply smashing them.