Recipe: Gran's Grape-Hull Pie (single crust)

Gran's Grape-Hull Pie
Source: The News and Observer, Raleigh, NC
Yield: 1 pie

Hulls of muscadine grapes make a tasty pie filling. If your family squirts the pulp out of the skin into the mouth directly, the hulls can be saved.

4 cups grape hulls
3/4 cup sugar* (see note)
Dash of salt
4 Tablespoons flour
Unbaked 9-inch pie shell**

Rinse hulls well, cover with water and boil them until tender.

Add sugar, salt and flour, and stir until thickened. Pour into pie shell.

Bake at 450 degrees for 10 minutes then lower heat to 350 degrees and continue baking for 20 minutes longer.

When cold, serve with a dollup of whipped cream.

*You may need more sugar with tart grapes such as muscadines. Go
by your taste."

**Hull mixture can be baked in a baked shell, if the mixture is sufficiently thickened.