Does anyone have experience? I have a white concord-style grape (slippery skins and seeded) and I thought it might do for a “pie filling” that I could use for dressing fruit salads (Pints, not quarts). NCHFP doesn’t have grape listed under pie fillings, but that might simply be there’s not that much interest so why spend $ on testing. Thoughts, suggestions, point me in the direction of a book or something?