Preparation / Directions:
1. Skin grapes and reserve skins. Cook pulp until tender; force through sieve to remove seeds.
2. Mix sugar, cornstarch and a dash of salt; add to grape skins and pulp; cook and stir until smooth and thickened.
3. Stir in lemon juice; turn mixture into shallow baking dish.
4. Sift together flour, baking powder and 1/4 teaspoon salt; add shortening and cut in until mixture resembles coarse meal; stir in milk.
5. Turn dough onto lightly floured surface and roll to fit top of baking dish; fit dough over grapes and make several slits in top to allow steam to escape.
6. Bake in preheated 400 F. oven 25 to 30 minutes, or until crust is browned. Serve hot or cold.
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