Ingredients with Measurements:
- 4 cups muscadine grapes, washed and stemmed
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- 1 double pie crust recipe (homemade or store-bought)
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the muscadine grapes, sugar, cornstarch, and salt. Mix well until the grapes are coated.
3. Add the butter and lemon juice to the grape mixture and stir until well combined.
4. Roll out one of the pie crusts on a lightly floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
5. Pour the grape mixture into the pie crust.
6. Roll out the second pie crust and cut it into strips. Place the strips over the filling in a lattice pattern.
7. Brush the top of the pie crust with a beaten egg or milk.
8. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Total fat: 13g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 210mg
Total carbohydrates: 57g
Dietary fiber: 1g
Sugars: 38g
Protein: 2g
Substitutions for ingredients:
- Muscadine grapes can be substituted with other types of grapes, such as Concord grapes or seedless grapes.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the filling for extra flavor.
- Use a crumb topping instead of a lattice crust by mixing 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup softened butter together until crumbly. Sprinkle over the filling before baking.
- Add chopped nuts, such as pecans or walnuts, to the filling for extra crunch.
Tips and tricks:
- If the edges of the pie crust are browning too quickly, cover them with foil or a pie shield.
- Let the pie cool completely before slicing to allow the filling to set.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate or platter.
- Dust the top of the pie with powdered sugar before serving.
- Garnish the pie with fresh muscadine grapes or a sprig of mint.
Pairings:
- Serve the pie with a glass of sweet white wine, such as Moscato or Riesling.
Suggested side dishes:
- Serve the pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch or tapioca starch to thicken it.
- If the crust is too dry, brush it with a little milk or cream before baking.
Food safety advice:
- Wash your hands and all equipment thoroughly before preparing the pie.
- Use a food thermometer to ensure the internal temperature of the pie reaches 165°F to prevent foodborne illness.
Food history:
- Muscadine grapes are native to the southeastern United States and have been used in cooking and winemaking for centuries.
Flavor profiles:
- Muscadine grapes have a sweet and slightly tart flavor with a musky aroma.
Serving suggestions:
- Serve the pie warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A