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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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