Muscadine Pie
A vibrant muscadine pie with sweet and tart flavors, featuring a tender filling infused with cinnamon, perfect for fruit lovers and those seeking a unique dessert experience.
Ingredients
Instructions
- Press muscadines, one at a time, to remove the pulp.
- Boil the hulls in a small amount of water for 30 minutes or until tender.
- Cook the pulp and sugar for 15 minutes, then mash through a sieve to remove seeds.
- Drain the hulls and add to pulp.
- Mix lemon juice, flour, and salt to a smooth paste.
- Add the paste to the pulp and hulls.
- Stir in cinnamon and pour into the uncooked pastry shell.
- Bake until the crust is golden and the filling is bubbly.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the filling. If muscadines are unavailable, try using concord grapes as a substitute. To remove the skins easily, soak the muscadines in warm water for a few minutes. Ensure the pastry shell is well-chilled before adding the filling for a flaky crust. This pie can also be served warm with a scoop of vanilla ice cream for a delightful contrast.
Serving Suggestions
This muscadine pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to complement its flavors. Serve it alongside a fresh salad, such as Fat-Free Centerpiece Coleslaw, for a balanced meal. It makes an excellent dessert for summer gatherings or family dinners.
Storage & Reheating
Store any leftover muscadine pie in an airtight container in the refrigerator, where it will keep for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Muscadine Pie contains roughly 136 calories, with 1g protein, 9g carbohydrates, and 11g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 969mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen muscadines for this recipe?
Yes, you can use frozen muscadines if fresh ones are not available. Just thaw them completely and drain any excess liquid before proceeding with the recipe. This may slightly alter the texture, but the flavor will still be delightful.
How can I make this pie gluten-free?
To make this muscadine pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that you use a gluten-free pastry shell. This will keep the pie delicious while catering to gluten-sensitive individuals.
What other fruits can I use in this pie?
If you're looking to experiment, consider adding blueberries or blackberries to the filling for added depth of flavor. These fruits complement the muscadines well and can create a delightful mixed berry pie that everyone will love.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).