Scuppernong Pie

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Servings: 1 Difficulty: Intermediate
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A golden, rustic pie featuring the unique muscadine flavor of Southern Scuppernong grapes with a buttery crumb topping.
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This classic Southern dessert showcases the unique, musky-sweet flavor of Scuppernong grapes, a variety of muscadine native to the American South. The filling is thickened with flour and brightened with a touch of lemon juice, then baked in a flaky pastry shell. A buttery, sugary crumb topping adds a delightful crunch that contrasts with the soft, jammy grape filling. It is the perfect way to celebrate the late summer harvest. Serve warm with vanilla ice cream or a dollop of whipped cream for a comforting, home-style treat that captures the essence of Southern hospitality.

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Scuppernong Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 432.3

Description

This classic Southern dessert showcases the unique, musky-sweet flavor of Scuppernong grapes, a variety of muscadine native to the American South. The filling is thickened with flour and brightened with a touch of lemon juice, then baked in a flaky pastry shell. A buttery, sugary crumb topping adds a delightful crunch that contrasts with the soft, jammy grape filling. It is the perfect way to celebrate the late summer harvest. Serve warm with vanilla ice cream or a dollop of whipped cream for a comforting, home-style treat that captures the essence of Southern hospitality.

Ingredients

Directions

  1. Preheat the oven to 400 degrees F (204&# 194;°C).
  2. Rinse the Scuppernongs and drain well.
  3. Remove skins from the grapes; separate skins from pulp and set both aside.
  4. Place the grape pulp in a heavy saucepan and bring to a boil.
  5. Reduce heat and simmer, uncovered, for 5 minutes.
  6. Press the cooked pulp through a sieve to remove seeds.
  7. In a large bowl, combine the strained pulp, grape skins, sugar, all-purpose flour, salt, lemon juice, and melted butter; stir well until combined.
  8. Pour the filling into the unbaked 9-inch pastry shell.
  9. Prepare the Crumb Topping: Combine 1/4 cup all-purpose flour and 1/4 cup sugar in a small bowl.
  10. Cut in 1/3 cup butter or margarine with a pastry blender until the mixture resembles coarse meal.
  11. Sprinkle the crumb topping evenly over the pie filling.
  12. Bake at 400 degrees F (204°C) for 40 minutes, or until the crust is golden brown and the filling is bubbly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 432.3kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 759.5mg32%
Total Carbohydrate 85.0g29%
Dietary Fiber 0.7g3%
Sugars 60.5g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Scuppernongs are a type of muscadine grape. If unavailable, other firm muscadines can be used, though the flavor profile will differ slightly.

To make the filling easier to handle, you can chop the grape skins finely before mixing them back into the pulp.

Let the pie cool completely before slicing to allow the filling to set properly.

Store leftover pie in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10 minutes before serving.

Keywords: scuppernong, muscadine, grape, pie, southern, dessert, crumb topping, baked, fruit filling, pastry, harvest, autumn, traditional, sweet, homemade, lemon, butter, flaky, comfort food
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