1 quart scuppernongs
1 cup sugar
Juice of 1 lemon
2 tablespoons flour
2 tablespoons melted butter
2 unbaked pie crusts
1.) Squeeze each scuppernong between thumb and finger until the pulp
2.) Retain the pulp and juice in a bowl. Put the hulls into a pot and barely cover with water. Bring to a boil, reduce heat and simmer for 30
minutes or until the hulls are tender.
3.) Preheat oven to 400 degrees.
4.) While hulls are cooking, press the pulp through a colander to remove the
5.) Drain the water from the hulls and add the pulp.
6.) Mix lemon juice, sugar, and flour into the pulp and hulls.
7.) Put the bottom pastry into a pie pan. Pour scuppernong filling into the pie shell. Cover with strips of the second pastry, crisscrossed. Bake for 10 minutes.
8.) Reduce heat to 325 degrees and bake until crust is browned, about 50 minutes.
9.) Remove pie from oven. While still hot, brush top with melted butter and sprinkle lightly with sugar.
10.) A wonderful way to use the South's native grapes.