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Title: Scuppernong Pie
Categories: Dessert Pie Southern
Yield: 1 X 9" pie
| 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 | 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. 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
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