|
Muscadine Pie The term “pie” is used loosely because; this is more of a cobbler. There is no recipe – this is how it was told to me by my great-grandmother at 98 years old. She remembered as children picking muscadines and her mother making a pie which to them was a great treat.
Pick the ripe
muscadines and wash them thoroughly. Squeeze out the pulp and juice
into a colander that has cheese cloth laid over it and a bowl underneath
it. Place the muscadine hulls into a pot. Squeeze the pulps and get
all the juice you can out of them, discard the pulp/seed mixture, and
pour the juice into the pot with the hulls. Add enough water to cover
the hulls (this will be the broth for your cobbler, so add whatever you
think will be enough to have ample juices in the dish – we like lots of
juice and I sometimes call this a juice pie!) and cook until the hulls
are tender. Then add sugar to taste -- this will vary depending on the
tartness of the berries. The sugar is not Mary Henderson
|