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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner

Muscadine Pie

  pastry for 2-crust 9-inch pie
2 quarts muscadines, ripe
2 tablespoons lemon juice (about 1/2 lemon)
1/4 cup all-purpose flour
2 1/2 cups sugar
1 tablespoon butter, cut in small pieces
Line pie plate with half of the rolled out pastry. Refrigerate pie shell and remaining pastry until ready to fill pie. Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put fruit mixture in prepared bottom crust. Carefully arrange top crust over fruit. Flute the edge with a fork or by pinching with fingers. Cut several slits in top of crust. Bake in a 400 degree F oven for approximately 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Serve with whipped cream or whipped topping, if desired.

Look for "Fresh from Florida" ingredients at your grocery store.

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