Wash grapes and remove stems and skins. Place skins aside putting pulp in a large saucepan.
Cook pulp over medium-low heat until pulp comes to a full boil. Remove from heat and press through a food mill to remove seeds. Combine lemon juice and skins with juice. Pour in 1/4 cup of concord grape wine if you desire.
In a seperate bowl combine flour, sugar, salt and cinnamon. Mix and create pie shell. Pour grape mixture into shell and cover with second pastry. Flute edges and cut slits in the top crust for steam to escape. Bake at 400 degrees for 45- 60 minutes or until crust is brown and juice begins to bubble through slits.
