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