Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: squeeze the end of each grape opposite the stem to separate skins from pulp. set skins aside. place pulp in a medium saucepan; bring to a boil. boil and stir for 1 minute. press through a strainer or food mill to remove seeds. combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. combine oats, brown sugar and flour; cut in butter until crumbly. sprinkle over filling. cover edges of pastry with foil. bake at 425°f for 15 minutes. remove foil; bake 20 minutes more or until golden brown. cool on a wire rack.

Target recipe: stem grapes, wash, drain and squeeze from skins. chop skins and set aside. simmer pulp for 5 minutes. remove from heat and immediately put through a food press or strainer to separate seeds. discard seeds. stir pulp and skins together. blend in sugar ¼ cup flour, tapioca, lemon juice and 1 tablespoon butter. roll out pie dough to fit 9 inch pie pan and place in pan. spoon grape mixture into pie shell. combine topping ingredients until it resembles a coarse crumble. sprinkle over pie. bake at 425 degrees f for 10 minutes. reduce to 350 degrees f and bake an additional 30 minutes.