Scuppernong Pie Recipe
Yield: 1 x 9" pieRecipe by luhu.jp
Ingredients:
4 cup: Scuppernongs, (about 2 pounds
1 tbsp: Lemon juice,
1 cup: Sugar,
1 1/2 tbsp: Butter or margarine, melted
1/4 cup: All-purpose flour,
1 each: Unbaked 9-inch pastry shell,
1/8 tsp: Salt,
Crumb topping,
CRUMB TOPPING
1/4 cup: All-purpose flour,
1/3 cup: Butter or margarine,
1/4 cup: Sugar,
Directions:
The Filling:
Rinse scuppernongs; drain well.
Remove skins from scuppernongs; separate and set both aside. Place
pulp in a heavy saucepan, and bring to a boil. Reduce heat, and
simmer, uncovered, 5 minutes. Press pulp through a sieve to remove
seeds. Combine pulp, skins, sugar, and next 4 ingredients; stir well.
Pour into pastry shell. Sprinkle Crumb Topping (below) over pie.
Bake at 400 degrees F for 40 minutes. Yield: one 9-inch pie.
Crumb Topping:
Combine flour and sugar; stir well. Cut in butter with pastry
blender until mixture resembles coarse meal. Yield: about 1 cup.
From Helen J. Wright of South Carolina in September, 1988 "Southern
Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-20-95
Source from luhu.jp
Rinse scuppernongs; drain well.
Remove skins from scuppernongs; separate and set both aside. Place
pulp in a heavy saucepan, and bring to a boil. Reduce heat, and
simmer, uncovered, 5 minutes. Press pulp through a sieve to remove
seeds. Combine pulp, skins, sugar, and next 4 ingredients; stir well.
Pour into pastry shell. Sprinkle Crumb Topping (below) over pie.
Bake at 400 degrees F for 40 minutes. Yield: one 9-inch pie.
Crumb Topping:
Combine flour and sugar; stir well. Cut in butter with pastry
blender until mixture resembles coarse meal. Yield: about 1 cup.
From Helen J. Wright of South Carolina in September, 1988 "Southern
Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-20-95
Source from luhu.jp