Muscadine Pie

Recipe from Oxmoor House

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  • Pastry for 1 double-crust (9-inch) pie
  • 3 1/2 pounds ripe muscadines
  • 1 tablespoon fresh lemon juice
  • 1/4 cup all-purpose flour
  • 1 to 1 1/2 cups sugar
  • 2 tablespoons butter or margarine


  1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
  2. Wash and mash muscadines. Separate hulls from pulp; set hulls aside. Strain pulp, reserving juice; discard pulp and seeds. Combine juice and hulls in a heavy saucepan; cover and cook over low heat 20 minutes or until hulls are tender. Cool.
  3. Combine hull mixture, lemon juice, flour, and sugar; mix well. Pour into prepared pastry shell; dot with butter.
  4. inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 400° for 10 minutes. Reduce heat to 375°, and bake 25 to 30 additional minutes.
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