Muscadine Pie – a delicious recipe with Pastry, muscadines, lemon juice, all-purpose, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 400u00b0 for 10 minutes. Reduce heat to 375u00b0, and bake 25 to 30 additional minutes.
175
kcal
Calories
6
g
Fat
31
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Muscadine Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
