MUSCADINE HULL PIE

Muscadines are a large grape (some as large as quarters) that are native to the south. They have a tough skin that is usually not eaten and seeds. The flavor is indescribable, and we have found over the years that folks either love them or hate them. Their is no middle ground with Muscadines. We grow over 15 varieties of Muscadines, both purple and bronze (which some people call Scuppernongs).

5 cups Muscadines
1 cup sugar
1/4 cup flour
1 tbsp lemon juice
1 tbsp grated orange peel
pastry for 2 crust pie
2 tbsp margarine

Separate pulp from skins, set skins aside.

Boil pulp till seeds loosen, then press pulp through a sieve to separate pulp from seeds.

Cook pulp with skins till tender.

Add sugar, flour, lemon juice and grated orange peel and mix well. Put mix in 9-inch unbaked pastry shell. Top with margarine and put on top pastry. Seal edges and slit top.

Bake at 400 degrees F about 40 minutes.

Source: Rock Farm U-Pick Farms North Ga.