Muscadine Pie : Marketing Florida Agriculture

Dessert-8039

Ingredients
	pastry for 2-crust 9-inch pie
2 quarts	muscadines, ripe
2 tablespoons	lemon juice (about 1/2 lemon)
1/4 cup	all-purpose flour
2 1/2 cups	sugar
1 tablespoon	butter, cut in small pieces

Preparation
Line pie plate with half of the rolled out pastry. Refrigerate pie shell and remaining pastry until ready to fill pie. Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put fruit mixture in prepared bottom crust. Carefully arrange top crust over fruit. Flute the edge with a fork or by pinching with fingers. Cut several slits in top of crust. Bake in a 400 degree F oven for approximately 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Serve with whipped cream or whipped topping, if desired.