Begin by removing the skins from the grapes. This is pretty simple as you just give a light squeeze and the flesh of the grape is exposed. Use a pairing knife, or whatever you prefer to get the seeds out of the grape. You'll figure it out after a couple of grapes. Just make sure you reserve as much of the juice and flesh as possible. This process will take you about 30 minutes. Discard the seeds. Set the skins in a bowl as we will use them in a bit.

Add the grapes and juice to a sauce pan, along with the sugar, salt, skins, and lemon juice. Cook this on a medium-low heat for about 25 minutes until the sugar dissolves. Once cooked, remove it from the stove and set it aside to let it cool.

During this time cook one of the pie crusts, according to direction. Most likely a 400 degree oven for about 9 minutes. Once cooked, set it aside and let it cool.

Once the grape filling has cooled, whisk in the flour and cornstarch until you have a smooth consistency. Adding the flour and cornstarch will thicken the pie, in case you were interested.

Pour the mixture into the precooked pie shell. Place two tablespoons of butter onto the pie filling. Top with the uncooked pie crust. If it doesn't come out that easily, don't worry about it. You can see that I was not too concerned. Make a few knife slits in the middle, and then sprinkle the top with sugar.

Place the pie onto a baking sheet and place in a 400 degree preheated oven. Cook this for 15 minutes.

After 15 minutes, reduce the heat to 350 degrees and cook another 30 minutes.

Remove the pie from the oven, and let it come to room temperature before slicing.