Muscadine Pie Recipes
FRESH MUSCADINE PIE
Steps:
- Gather the ingredients.
- Line pie plate with half of the rolled out pastry . Refrigerate pie shell and remaining pastry until you're ready to fill the pie.
- Mash muscadines. Separate hulls from pulp and set aside. Strain through a sieve to get juice; discard what's left of the pulp and seed in the sieve. Cook the reserved hulls in juice until tender, adding a little water if needed.
- Let cool, then add lemon juice, flour, and sugar. Put the fruit mixture in prepared bottom crust. Preheat oven to 400 F.
- Carefully arrange top crust over fruit, lattice style, if desired. Flute edge . Cut several slits in the top if top crust is left whole. Bake in preheated oven for approximately 10 minutes, then reduce heat to 375 F and bake 30 minutes longer.
- Serve with whipped cream or whipped topping, if desired.
- Enjoy.
Nutrition Facts : Calories 569 kcal, Carbohydrate 115 g, Cholesterol 4 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, Sodium 185 mg, Sugar 87 g, Fat 13 g, ServingSize 1 9-inch pie (8 servings), UnsaturatedFat 0 g
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