Grape Harvest Pie

Preheat your oven to the highest temperature setting, which is 400 degrees F (200 degrees C). Position a baking sheet on the lowest oven rack and place it there. Roll out one pie pastry into a 9-inch pie pan shape; set the remaining pastry aside for now.

Wash and remove stems from a batch of grapes, then extract the grape pulp by squeezing it out of the skins into a large cooking vessel. Place the grape skins in a separate, larger bowl and set them aside for later use.

Mash a few of the grapes in the cooking vessel to release their natural juices. Place it over medium-low heat and bring the mixture to a rolling boil.

Pass the hot pulp mixture through a food mill to remove any seeds, then combine it with the grape skins in the larger bowl. Stir in some freshly squeezed lemon juice.

Mix together sugar, flour, and salt in a separate bowl; then add the dry ingredients to the grape mixture and pour it into the bottom pie pastry crust. Dot the top of the mixture with butter and cover it with the remaining pie pastry. Crimp the edges to seal the crust and cut a few small slits in the top for steam to escape.

Place the pie on the baking sheet and put it in the preheated oven; bake until the crust is golden brown and the juice begins to bubble through the slits in the top crust, taking about 45 to 50 minutes. Once it's done, let it cool completely before serving.