Grape Hull Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
• In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
• Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
• Bake until the crust has browned, 50 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

Steps:

• Preheat oven to 400 degrees. Separate grape pulps from skins, reserving each separately. Using a food processor or blender, roughly chop grape skins with a few short pulses, and set aside.
• Place grape pulp and liquid in a medium nonreactive saucepan, and bring to a simmer over low heat. Stir occasionally, uncovered, until pulps dissolve and seeds float free, about 10 minutes. Allow to cool slightly. Place a wire mesh strainer over a bowl, and strain grape mixture to remove seeds, stirring and pressing pulp through mesh; discard seeds.
• Combine pulp and reserved grape skins in a clean saucepan, and place over low heat. Simmer, uncovered, for 10 minutes or until skins soften, stirring occasionally. Add sugar, flour, lemon juice and orange zest, blending into grape mixture with a whisk.
• Pour mixture into pie shell. Slice butter into four pats and place on top of pie. Add top dough to pie, and crimp edges to seal. Cut three or four slits in top to vent. Place pan on a baking sheet in oven, and bake until golden brown, 35 to 40 minutes.