Grape Hull Pie
The recipe for this heirloom pie is well worth taking off the bottom of the stack and dusting off. Made with the thick, sturdy hulls of the native American muscadine and scuppernong grapes when in season fall these pies are juicy and wonderful.
Recipe makes one 9-inch pie
- 5 cups muscadine grapes, rinsed
- 1 cup sugar
- 1/4 cup flour
- 1 Tablespoon lemon juice
- 1 Tablespoon grated orange rind
- pastry for 2-crust pie
- 2 Tablespoons margarine
Separate pulp from skins.Set skins aside.
Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds.
Cook pulp with skins until tender. Add sugar, flour, lemon juice, and orange rind. Mix well.
Put in pastry-lined 9-inch pie plate. Top with margarine. Add top pastry. Seal edges and slit top.
Bake at 400 degrees about 40 minutes.
- Recipe courtesy of North Carolina Grape Council