EBOO'S WILD SCUPPERNONG PIE
Steps:
- Preheat the oven to 350 degrees F.
- Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
- In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
- Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
- Bake until the crust has browned, 50 minutes.
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maxamud shugri
[email protected]I can't wait to try this recipe! Scuppernongs are my favorite fruit.
Prossy
[email protected]This pie is perfect for a summer picnic or potluck.
Talha T
[email protected]I love the unique flavor of scuppernongs, and this pie is a great way to showcase them.
Abinash Bist
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser.
James Sarytchoff
[email protected]The filling was delicious, but the crust was a bit too crumbly for my taste.
kim nicole bae
[email protected]This pie was easy to make and turned out beautifully. I'll definitely be making it again.
alex habesha
[email protected]I'm not usually a fan of fruit pies, but this one was amazing. The scuppernongs were perfectly sweet and tart, and the crust was so flaky.
Laxmi Sharma
[email protected]This pie was a hit at my last dinner party. Everyone loved the unique flavor of the scuppernongs, and the pie crust was perfect.
gillani shah
[email protected]I've been making scuppernong pies for years, and this recipe is by far the best. The crust is flaky and golden brown, and the filling is bursting with flavor.
Gurudev Sings
[email protected]This scuppernong pie was a delightful surprise! I had never tried scuppernongs before, but they have a unique and delicious flavor that pairs perfectly with the sweet and tangy filling.