Eboos Wild Scuppernong Pie With Grapes Recipes
EBOO'S WILD SCUPPERNONG PIE (WITH GRAPES)
Steps:
- Preheat the oven to 350 degrees F.
- Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
- In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
- Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
- Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.
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- Roll the pie dough into a large circle and line your 9-inch pie plate with the dough. Roll the second piece of dough into a large circle— set aside. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
- Separate the pulp and skins of the scuppernongs. In a small saucepan over low heat, simmer the grape pulp until it dissolves. Let it cool until you’re able to touch it.
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