Mississippi Muscadine Hull Pie
A rustic pie made from the pulp and hulls of native muscadine grapes, a lesser-known way Mississippi cooks use the state's wild and cultivated muscadine harvest.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •9-inch pie dish
- •Fine-mesh strainer
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12
- carbs
- 48
- protein
- 3
- calories
- 310
Instructions
- 1
Squeeze the pulp out of the muscadine skins. Keep the pulp and the skins in separate bowls.
- 2
Simmer the pulp gently until the seeds loosen. Press the pulp through a fine strainer to remove the seeds.
- 3
Simmer the skins in a little water until soft. Finely chop or pulse them.
- 4
Mix the strained pulp and soft skins with sugar, cornstarch, and lemon juice. Cook until slightly thickened.
- 5
Pour the fruit filling into the bottom pie crust.
- 6
Dot the top with butter and place the top crust over it. Seal the edges and cut small vents.
- 7
Bake at 375°F for 40 to 45 minutes until the crust turns golden.
- 8
Let the pie cool completely before slicing.
Chef's tips
Cook the pulp alone to strain out the seeds easily before mixing it back with the skins. Taste the filling first, because muscadines can range from tart to very sweet.
Storage
Store covered at room temperature up to 2 days, or refrigerate up to 5 days.
Reheating
Serve at room temperature or slightly warmed in a low oven.
Common mistakes to avoid
- •Skipping the strainer and leaving hard seeds in your pie filling
- •Not cooking the filling enough, which leaves the pie runny
Serving suggestions
Cooked Mississippi Muscadine Hull Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Mississippi
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
