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Muscadine Pie


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Cuisine: Dessert Southern

Saving Southern Food

Kenneth R. Brown, 70, grew up eating scuppernongs and muscadines in Jackson County, near Jefferson. "The Oct. 19, 2006, article, 'Scuppernongs Belong on Dessert Menu, Too' prompts the enclosed recipe, " Brown wrote us last year. He was referring to an installment of our Southern Recipe Restoration Project series. Brown sent us several of his own recipes featuring the scuppernong's close cousin, the muscadine, typed on a typewriter under the heading "From Vine to Dine." Included were his instructions for making a versatile filling he prepares and freezes in big batches that "we enjoy year-round."

Hands on time: 10 minutes  Total time: 1 hour  Serves: 6-8

Ingredients:

    1/2 cup (1 stick) unsalted butter or margarine, melted

    1 cup granulated sugar

    1 cup self-rising flour

    1 cup milk

    2 cups Muscadine Fruit Filling (see separate recipe listing)

    Whipped cream or vanilla ice cream, for serving, optional

Instructions:

Preheat oven to 350 degrees. Brush a 4-by-9-inch baking dish with some of the butter. (Or, melt the butter in a medium cast-iron skillet and use the skillet for baking, too.) Set aside.

In a medium bowl, combine the sugar and flour. Make a well in the center and add the milk and melted butter. Using a whisk, stir until combined. Add the Muscadine Fruit Filling. Pour into the prepared pan. Bake until the crust is dark brown and the pie is set, about 50 minutes. Remove to a rack to cool slightly. Serve with whipped cream or ice cream.

Notes:

Muscadines and scuppernongs are wild American grapes native to the Southeast. Muscadines are dark purple, almost black, and scuppernongs are golden bronze. According to the North Carolina Department of Agriculture, these grapes are one of the richest sources of anti-oxidants found in nature, with an anti-oxidant level 40 times higher than any other grape.

Nutrition:

Per serving (based on 6): 592 calories (percent of calories from fat, 24), 4 grams protein, 112 grams carbohydrates, 1 gram fiber, 16 grams fat (10 grams saturated), 289 milligrams cholesterol, 289 milligrams sodium.

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