The best delicious Scuppernong Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Scuppernong Pie recipe today!
Hello my friends, this Scuppernong Pie recipe will not disappoint, I promise! Made with simple ingredients, our Scuppernong Pie is amazingly delicious, and addictive, everyone will be asking for more Scuppernong Pie.
What Makes This Scuppernong Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Scuppernong Pie.
Ready to make this Scuppernong Pie Recipe? Let’s do it!
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4 c Scuppernongs (about 2 pounds 1 tb Lemon juice
1 c Sugar 1 1/2 tb Butter or margarine; melted
1/4 c All-purpose flour 1 ea Unbaked 9-inch pastry shell
1/8 ts Salt Crumb topping
CRUMB TOPPING
1/4 c All-purpose flour 1/3 c Butter or margarine
1/4 c Sugar
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
Yields
1 x 9″ pie
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