Imagine eating grape soda, that's what this sonker tastes like. You could use concord grapes if you can't find muscadines. Here in NC the farmer's markets are full of muscadine's so that 's what I use. This recipe is loosely adapted from About.com —Chesspie
Cut muscadines in half. Pit & separate skin. Disregard pit but throw skin into bowl with juices & the fruit. Cook until soft about 5-6 minutes. Add sugar, flour, & lemon juice. Toss into pie shell & cover with a pie crust that creates a circle an inch smaller than the shell so that an inch of the muscadines are showing around the perimeter. Bake at 400 for 10 minutes, then at 375 for 30 additional minutes.