Queen Josephine’s Muscadine Grape Pie

5 cups muscadine grapes, rinsed

1 cup sugar

¼ cup all-purpose flour

1 tablespoon lemon juice

1 tablespoon lemon zest

1 (9-inch) deep dish piecrust

1 (9-inch) regular piecrust

2 tablespoons butter, cut into small pieces

Separate the pulp from the skins of the grapes. Set the skins aside.

In a large saucepan gently boil the pulp until the seeds loosen. Press the pulp through a sieve. Discard the seeds.

Cook the pulp and the skins until tender. Add water, if needed, to make 2½ cups grape mixture.

Preheat the oven to 400 degrees.

In a small bowl combine the sugar and flour and add to the grape mixture. Add the lemon juice and lemon zest, mixing well. Cook on medium heat, stirring constantly, until thickened.

Pour the pie filling into the deep-dish piecrust. Top with the butter. Cover with the regular piecrust. Seal the edge and slit the top for steam to escape. Bake 40 minutes.

Makes 8 servings

Jo Ann Waterman, Queen Josephine
Elite Ladies of the Hat,
Franklinton, North Carolina