Crush grapes slightly to break skins and mix with raspberries.

Sift flour and measure; sift again with sugar and mix with fruit.

Pour into a deep 9-inch pie tin lined with unbaked pastry and sprinkle with butter and lemon juice.

Cover with lattice strips, and bake in a hot oven, 425, for 45 minutes. 6 servings. Recipe originally published in 60 Praise Winning Pastries by Martha Meade