Try this Muscadine Pie recipe, or contribute your own."My family really enjoyed the combination of sweet flavor along with a bit of pucker, that goes along with this pie. We used 6-8 cups of muscadines instead of 4. We also found it just as easy to cut the muscadines and pick the seeds out by hand (and it is a labor of love either way, although many hands make light work)." - ladybug1601
Yield: 1 Ready in 2 hours, 30 minutes
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Muscadine Pie Preparation
Mash pulp out of each muscadine, one at a time. Cook pulp over low heat until seeds turn loose. Run through strainer to separate seeds. Add back to hulls. Cook 10-15 minutes until hulls are akmost tender. Place in a pie plate. Cover with crackers and brown sugar, then margarine. Bake for 1 hour at 325 degrees. Posted to FOODWINE Digest 12 Sep 96 From: The Overstreets
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