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Grape Hull Pie

Submitted by: JustRightMenus


Something about the tart-sweet flavor of this pie reminds me of berry pies.

Servings: 8-12

Categories: dessert, grape, pie

From the kitchen of:

North Carolina Department of Commerce. No, really, that's where I got the recipe. Muscadine grapes are native to NC.


5 c. Muscadine/Scuppernong (or other thick-hulled) grapes

1 c. sugar

1/4 c. flour

1 TB lemon juice

1 TB grated orange rind (though the recipe still comes out fine if you forget to buy an orange!)

Pastry for 2-crust pie

2 TB butter


Separate the grape skins (hulls) from the pulp/flesh.

Boil the flesh and juice until the seeds loosen, then press through a sieve/colander to separate the pulp from the seeds. Discard seeds.

Add the hulls to the flesh, and cook until tender.

Add sugar, flour, lemon juice, and orange rind. Mix well.

Pour into a pastry-lined 9-inch pie dish.

Lay on the top pastry. Trim and press down edges to seal (a floured fork works well for this).

Cut 2-3 small slits in the top pastry (as steam vents).

Bake at 400° for 40 minutes.