Concord Grape Streusel Pie

Remove stems from grapes. Pop the pulp out of each grape by squeezing it gently; the pulp will come out in one small ball whereever there is a break in the skin.

Place skins in a medium bowl, add honey and set this mixture aside.

Place pulps in a small saucepan (do not add any water). Bring to a simmer; simmer 5 to 7 minutes, stirring occasionally.

Place hot pulp in a fine-mesh strainer set over the skins. Rub pulp through the strainer (toss the seeds).

Let pulp/skins cool for at least 1 hour, stirring occasionally (this will bring out the deep color).

Topping: Combine flour, brown sugar, oats and salt in a food processor. Process for 20 seconds. Add butter and pulse until the mixture looks crumbly. Refrigerate mixture until you're ready to bake the pie.

Heat oven to 400 degrees.

Mix cornstarch and 2 tablespoons water. Stir this into the filling. Pour filling into crust. Sprinkle topping evenly over pie. Place pie on a baking tray lined with foil.

Bake 15 minutes. Reduce heat to 350 degrees and continue baking pie until it is set in the middle, 30 to 40 minutes longer.

To serve: Cool pie to room temperature.