Scuppernong pie

Yield: 1 x 9\" pie

Measure Ingredient
4 cups Scuppernongs (about 2 pounds
1 cup Sugar
¼ cup All-purpose flour
⅛ teaspoon Salt
¼ cup All-purpose flour
¼ cup Sugar
1 tablespoon Lemon juice
1½ tablespoon Butter or margarine; melted
1 each Unbaked 9-inch pastry shell
\N \N Crumb topping
⅓ cup Butter or margarine

CRUMB TOPPING

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

Submitted By JEFF PRUETT On 09-20-95

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