Scuppernong pie
1 x 9\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Scuppernongs (about 2 pounds |
| 1 | cup | Sugar |
| ¼ | cup | All-purpose flour |
| ⅛ | teaspoon | Salt |
| ¼ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 1 | tablespoon | Lemon juice |
| 1½ | tablespoon | Butter or margarine; melted |
| 1 | each | Unbaked 9-inch pastry shell |
| Crumb topping | ||
| ⅓ | cup | Butter or margarine |
Directions
CRUMB TOPPING
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. Yield: one 9-inch pie.
Crumb Topping:
Combine flour and sugar; stir well. Cut in butter with pastry blender until mixture resembles coarse meal. Yield: about 1 cup.
From Helen J. Wright of South Carolina in September, 1988"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-20-95
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