2 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, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds. 3 Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell. Sprinkle over filling.