Eboo’s Wild Scuppernong Pie (with grapes)2012-10-13
- Yield : 8 servings
- Cook Time : 35m
- Ready In : 35m
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- 4 cups slightly tart seedless black grapes (about 1 1/2 pounds)
- 1/2 cup sugar
- 1/2 cup Concord grape jelly
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter or margarine
- 2 store-bought roll-out pie crusts
- 1 egg, beaten
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.