Muscadine Pie Recipes
EBOO'S WILD SCUPPERNONG PIE
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.
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- Heat the oven to 400 degrees F. Place bottom crust into a pie pan, with the edge of the piecrust hanging over the edge of the pan by about 1 inch. Mix the sugar, flour and salt in a small bowl and stir with a fork to mix them well.
- Holding it over a medium bowl, squeeze a grape with its stem end down, so that the pulp pops out and falls into the bowl. (If the pulp doesn't pop right out with only a squeeze, cut the stem ends off the grapes and discard the ends. Then squeeze the grape and the pulp should pop right out.)
- Set the hulls aside in a bowl, and place the grape pulp and juices into a medium saucepan. Add 3 tablespoons of water to the pan and bring it to a gentle boil over medium heat.
- Cook until the pulp has soften and begun to break down, so that the seeds can be easily separated, 10 to 15 minutes. Transfer to a large bowl let cool until you can handle them. Work through the bowl of pulp, extracting and discarding the large round seeds.
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