NC Grape Hull Pie

5 1/2 C muscadine grapes, rinsed                               

1 T grated orange rind                                 

1 C sugar

1 1/2 T lemon juice (substitute muscadine wine)                                                           

2-crust pastry                                                  

1/4 C flour

2 T margarine/butter

Separate pulp from skins.  Set skins aside.  Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds.  Cook pulp with skins until tender.  Then add sugar, flour, lemon, juice, and orange rind.  Mix well.  Put in pastry-lined 9-inch pie plate.  Top with butter.  Add top pastry. Seal edges and slit top.  Bake at 400 degrees about 40 minutes.

NC Muscadine Grape Association

www.ncmuscadine.org