Muscadine Pie

Muscadine Pie

PRE HEAT OVEN TO 450*F
TOTAL TIME: ABOUT 1 HOUR, 15 MINUTES
SERVINGS: 8

Recipe courtesy of Cooks

Recipe courtesy of Cooks

INGREDIENTS

  • 4 cups ripe muscadines
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, melted
  • For the mix:
    • 3/4 cup sugar
    • 1/3 cup flour
    • 1/4 teaspoon salt

DIRECTIONS

  • Slip skins and put skins in one large pot and pulp in another. Bring pulp to a boil, reduce heat and simmer, uncovered 5 minutes.
  • Sieve to remove seeds. Meanwhile, add 1/2 cup water to skins and simmer until tender, about 20 minutes. Combine pulp and skins and cool. Fruit can be frozen at this point for future use, if needed.
  • Add the mix ingredients to fruit and mix well.
  • Next, add tablespoon lemon juice and 2 tablespoons butter, melted. Mix and pour into 9 inch unbaked pastry shell. Top with lattice crust.
  • Bake at 450*F for 10 minutes, then 350*F for 30-40 minutes.
  • Enjoy!

Best Muscadine Jam

Best Muscadine Jam

TOTAL TIME: 2 HOURS
YIELDS: 10-12 1/2 PINT JARS

Recipe courtesy of Food

Recipe courtesy of Food

INGREDIENTS

  • 5 lbs fresh muscadine grapes, or 5 lbs fresh scuppernong grapes
  • 2 lbs sugar
  • 1 lemon
  • 1/2-1 cup water

DIRECTIONS

  • Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
  • Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill for 10 minutes. Add just a little water if necessary to prevent sticking.
  • Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
  • Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling. Juice the lemon.
  • Press pulp through a sieve or food mill to remove seeds. Stir sieve pulp into cooked hulls in a large pot.
  • Add lemon juice and peel. Bring to a boil.
  • Stir in sugar and return to a boil.
  • Simmer, stirring frequently until the jellying point is reached, about 1 to 2 hours. Timing is approximate and will vary depending on condiitons and the amount of natural pectin in the fruit. Check frequently.
  • Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
  • Let cool, and enjoy!