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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Muscadine season is upon some people in the South and this simple little pie that I ran onto in a quaint magazine ,seems a little different. The hard part ,or fun part,would be in the picking of the wild muscadines. Ingredients:
2-1/2 cups muscadine hulls and pulp |
1 cup sugar |
2 tablespoons flour |
3 tablespoons butter,melted |
pastry for 2-crust pie |
Directions:
1. Wash fully ripened muscadines.
2. Separate pulp and hulls.
3. Cook pulp slowly until soft.
4. Rub through sieve.
5. Boil hulls until tender.
6. Combine sieved pulp and hulls.
7. Combine sugar and flour,add to mixture.
8. Add butter.
9. Pour into pastry-lined pan.
10. Cover with top crust.
11. Bake at 425 degrees for about 25 minutes.
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