Muscadine Pie Food

EBOO'S WILD SCUPPERNONG PIE

Steps:

• Preheat the oven to 350 degrees F.
• Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
• In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
• Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
• Bake until the crust has browned, 50 minutes.

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.