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Scuppernong Pie by www.country-cooking.com
4 c Scuppernongs (about 2 pounds
1 c Sugar
1/4 c All-purpose flour
1/8 ts Salt
1 tb Lemon juice
1 1/2 tb Butter or margarine; melted
1 ea Unbaked 9-inch pastry shell
Crumb topping
-------------------------------CRUMB TOPPING-------------------------------
1/4 c All-purpose flour
1/4 c Sugar
1/3 c Butter or margarine
The Filling:
Rinse scuppernongs; drain well.
Remove skins from scuppernongs; separate and set both aside. Place pulp
in a heavy saucepan, and bring to a boil. Reduce heat, and simmer,
uncovered, 5 minutes. Press pulp through a sieve to remove seeds. Combine
pulp, skins, sugar, and next 4 ingredients; stir well. Pour into pastry
shell. Sprinkle Crumb Topping (below) over pie. Bake at 400 degrees F for
40 minutes. one 9-inch pie.
Crumb Topping:
Combine flour and sugar; stir well. Cut in butter with pastry blender
until mixture resembles coarse meal. about 1 cup.
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