|Recipe : Entry # 1444|
|Tallapoosa River EC|
2 1/2 pounds muscadines
1/4 cup plain flour
1 1/2 cup sugar
2 tablespoons fresh lemon juice
Basic pastry dough for 2-crust pie, unbaked
1 quart prepared muscadine pie filling
2 tablespoons unsalted butter
|To prepare filling, wash muscadines and squeeze pulp from hulls, reserving hulls for later use. Heat pulp with juice over low heat until seeds begin to separate (about 45 minutes). Press pulp through a colander to remove seeds; save the pulp and juice and discard seeds. Combine pulp and juice with reserved muscadine hulls and cook over low heat, covered, until hulls are tender, 30-40 minutes. Add flour and 1 1/2 cups sugar (more or less, depending on sweetness of muscadine). Cook until pie filling consistency is reached. Add fresh lemon juice. Preheat oven to 400. Roll out 1/2 pastry dough to 1/8-inch thickness and cut into strips. Arrange in lattice pattern on top. Sprinkle with sugar and bake 10 minutes at 400. Reduce heat to 350 and bake 25-30 minutes longer. Serve hot. Delicious right out of the dish and also with homemade vanilla ice cream.
Note: Muscadine pie filling freezes well. When using frozen filling, add lemon juice for freshness or sugar for sweetness.
Ashley Parkman Smith