Instructions:

The grape hulls have to be prepared in the fall when grapes are in season. Squeeze each grape and then run the pulp through a food mill. Boil the seedless pulp and the hulls together for a few minutes. You can either can the mixture in pints or freeze the mixture in 2 ½ cup packages.

Add sugar, corn starch and the egg yolks to the grapes hull and cook over medium heat until thickened. Add the butter, salt, lemon juice, and vanilla. Pour mixture into a baked pie shell. Beat the egg white to make the meringue adding 3 tbsp. sugar. Put on top of pie and bake in 400 degree oven until browned.