INGREDIENTS:
• pastry for 2-crust 9-inch pie
• 2 quarts ripe muscadines
• 2 tablespoons lemon juice (about 1/2 lemon)
• 1/4 cup all-purpose flour
• 2 1/2 cups sugar
• 1 tablespoon butter, cut in small pieces
PREPARATION:
Line pie plate with half of the rolled out pastry. Refrigerate pie shell and remaining pastry until ready to fill pie. Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed.
Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put fruit mixture in prepared bottom crust. Carefully arrange top crust over fruit, lattice style, if desired. Flute edge. Cut several slits in top if top crust is left whole. Bake in a 400° oven for approximately 10 minutes, then reduce heat to 375° and bake 30 minutes longer.
Serve with whipped cream or whipped topping, if desired.
• pastry for 2-crust 9-inch pie
• 2 quarts ripe muscadines
• 2 tablespoons lemon juice (about 1/2 lemon)
• 1/4 cup all-purpose flour
• 2 1/2 cups sugar
• 1 tablespoon butter, cut in small pieces
PREPARATION:
Line pie plate with half of the rolled out pastry. Refrigerate pie shell and remaining pastry until ready to fill pie. Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed.
Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put fruit mixture in prepared bottom crust. Carefully arrange top crust over fruit, lattice style, if desired. Flute edge. Cut several slits in top if top crust is left whole. Bake in a 400° oven for approximately 10 minutes, then reduce heat to 375° and bake 30 minutes longer.
Serve with whipped cream or whipped topping, if desired.
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