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Muscadine Pie

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"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

Cuisine: AmericanMain Ingredient: Pie

(5, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 1
1 Stickmargarine; (melted)
1 cBrown sugar
1/2 cSugar
2 cRitz crackers; Crushed
4 cMuscadines

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 Date: Thu, 12 Sep 1996 18:41:16 -0700

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  • Muscadine Pie photo by ladybug1601 ladybug1601

  • I'll have pie first! photo by ladybug1601 ladybug1601

  • Mmmm muscadine pie! photo by ladybug1601 ladybug1601

    • Calories Per Serving: 5850
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    Muscadine Pie Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    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).
    4 years, 7 months, 2 weeks, 2 days, 14 hours, 11 minutes ago

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