"Press the grapes through a strainer or food mill..." That sounded easy enough. But after using three different types of strainers and squishing with a spoon, and then frantically with my fingers, I have learned for myself that grape pulp does NOT pass through a strainer. I was fishing the seeds out with my fingers until I gave up and called a neighbor to borrow her food mill. I still wound up with more juice than anything I could classify as "pulp." If I had not added the skins back in, I would have had nothing to make a pie WITH! I now have two messy, gooey, (yet tasty) pies that more closely resemble grape cobbler. This receipe gets a 3 for flavor ONLY. The effort required was not worth it, and I will not make this again.
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