Muscadine Pie

• 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
• 1 to 1 1/2 cups sugar
• 2 tablespoons butter or margarine

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 400u0b0 for 10 minutes. Reduce heat to 375u0b0, and bake 25 to 30 additional minutes.

pastry, muscadines, lemon juice, allpurpose, sugar, butter

Taken from www.myrecipes.com/recipe/muscadine-pie (may not work)