Scuppernong Pie
Scuppernong Pie
The scuppernong is a large variety of the muscadine grape family and are packed with flavor as well as antioxidants. If that's not reason enough to make pie, I don't know what is!You can make this pie using store bought pie dough, pre-baked pie shells or use this recipe and make your own perfect pie crust!
Servings
8
servings
Ingredients
- pie dough for 1 double-crust pie (9-inch) or make it from scratch
- 8 cup of scuppernongs (about 2 pounds)
- 2 cup sugar
- 2 tablespoon lemon juice
- 1/2 cup water
Directions
- Preheat oven to 400°F.
- Roll the pie dough into a large circle and line your 9-inch pie plate with the dough. Roll the second piece of dough into a large circle— set aside. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
- Separate the pulp and skins of the scuppernongs. In a small saucepan over low heat, simmer the grape pulp until it dissolves. Let it cool until you’re able to touch it.
- Strain the grape mixture over a bowl and discard the seeds. Put your strained grape mixture and the skins in a clean saucepan and simmer over a low heat. Whisk in the rest of your ingredients. The mixture will get thick but make sure there is at least a cup of juice left. If not, add more water.
- Take your pie dough out the refrigerator and pour the cooled mixture into the shell. Set the top crust on the pie and crimp the edges to seal.
- Cut some slits in the top of the pie to let steam out.
- Bake for 25 minutes at 375°F then remove the foil.
- Bake for an additional 15 minutes until the filling bubbles.
- Serve hot or cold.