Muscadine Pie
Muscadine pie is a fruit filled dessert pie made with purple muscadines or golden scuppernongs (or both!). The taste is a cross between a sour cherry and blackberry pie. The texture is similar to a cherry, but thicker. Sweet, tart, and wonderfully delicious!
Servings: 8 slices
Ingredients
For the Crust
- 3 cups all purpose flour
- 4 teaspoons sugar
- 1/2 tsp salt
- 1 cup salted butter, really cold or frozen
- 1 cup full fat sour cream
For the Filling
- 6 cups muscadine or scuppernong grapes
- 1 cup sugar
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1 tbsp butter
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
To make the pie crust
- In a large bowl, add 3 cups all purpose flour, 4 teaspoons sugar, and 1/2 tsp salt and whisk together.
- Grate 1 cup salted butter, really cold or frozen over the bowl, and gently mix together with the flour. Make sure all the butter has been coated with flour.
- Add 1 cup full fat sour cream and mix until dough comes together. It should feel sticky but not unmanageable.
- Divide the dough into two sections and pat down into a round. You can go ahead and roll out the bottom crust now and add it to the pie pan. Refrigerate while the filling is being made.
For the filling
- In a small bowl, whisk together 1 cup sugar, 1/2 tsp salt and 1/4 cup all purpose flour.
- In a medium saucepan, squeeze 6 cups muscadine or scuppernong grapes and drop the pulp into the pan. Add the hulls to a medium size bowl. Add 1/4 cup water to the pan with the pulp and turn to medium heat. Cook the pulp about 5 minutes or so, mashing with a potato masher to extract the juice. Put the cooked pulp into a sieve over the bowl of hulls, and squeeze as much of the juice as possible through.
- Put the hulls and juice mixture into the saucepan and cook for about another 5 minutes or so to soften the hulls. Add the sugar mixture and mix together and cook for another minute at a low boil. You'll see the mixture thicken quickly. Remove from heat and set aside to cool.
Assemble the pie
- Make an egg wash: Whisk together 1 egg and 1 tbsp milk.
- Remove the pie pan from the fridge and add the filling. Dot the top with 1 tbsp butter, cut into small slivers. Roll out the top pie crust and place on top, seal the edges and cut vents in the top. Brush with the egg wash. If desired, you can also do a lattice top pie crust.
- Bake for 10 minutes at 400 then reduce heat to 350 and bake for another 30-50 minutes until pie crust is golden brown and the filling is bubbling up.
- Remove from oven and let cool completely. If you slice into it while the pie is still warm, the pie will be a bit runny. It sets up as it cools.