Marvelous Muscadine and Sweet Scuppernongs: How to Make Southern Grape Hull Pie скачать в хорошем качестве

Marvelous Muscadine and Sweet Scuppernongs: How to Make Southern Grape Hull Pie

#muscadines #scuppernongs #grapepie Muscadine Grape Pie? Yes, and Scuppernong Grape Pie, too! These juicy delicious slipskin grapes grow wild in the American South and now you can find them in Southern grocery stores each fall! Here's my easy recipe for luscious fall grape pie. Here's the recipe: *** Music: Created and performed by Isabelle Lee. Abridged version of "My Cup". @All Rights Reserved *** Nancie's Muscadine Grape Pie Pastry for a double-crust  9-inch pie 3/4 cup sugar 1/4 cup all purpose flour 1/4 teaspoon salt 5 cups whole muscadine or scuppernong grapes (about 2 pounds), rinsed 1 tablespoon freshly squeezed lemon juice, or cider vinegar or white vinegar 3 tablespoons cold butter, cut into bits Heat the oven to 400 degrees F. Place bottom crust into a pie pan, with the edge of the piecrust hanging over the edge of the pan by about 1 inch. Place in the refrigerator while you prepare the grapes. Mix the sugar, flour and salt in a small bowl and stir with a fork to mix them well. To seed the grapes, cut each grape in half (crosswise is ideal but don’t worry, just get it done), and set out a medium bowl to hold the grapes. Using your index finger, scrape out the seeds from each grape and place seeded grape halves in the bowl. Often, the seeds will be in one half, which makes this go faster!). Discard seeds and measure to make sure you have about 5 cups of halved, seeded grapes. Add the sugar-flour mixture to the bowl of grapes and toss gently to coat them evenly and well. Scrape the grape filling into the prepared and chilled piecrust, and smooth them into an even layer. Pour on the lemon juice or vinegar, and then scatter the cold butter bits all over the grape filling. Gently place the top crust over the grapes and arrange it so it covers the grapes smoothly. Press hard all around the pie to seal up the crust. Then trim it so that the sealed edge is about 1 inch high. Fold the edge inward, and then crimp the edges or press them down C with the tines of a fork to seal it well. Make slits in the top of the pie so that juices can bubble up and steam can escape. Place the pie on a baking sheet lined with foil, so that any juices have somewhere to go besides the bottom of the stove. Bake the pie at 400 degrees for 15 minutes. Then reduce the heat to 350 degrees, and continue baking until the filling is thickened and bubbling hot, and the crust is nicely browned, 40 to 50 minutes. Set the pie on a cooling rack or a folded kitchen towel to cool for 30 minutes or more. Serve warm or a room temperature. Makes 1 (9-inch) double-crust pie Copyright @2021 All rights reserved.